Crisp anise-scented cannolis filled with the bright, fresh flavour of Sicilian lemons.
- 1 large egg
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 tsp anise extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
In a stand mixer, beat eggs and sugar until thick and light yellow. Blend in the melted butter and anise extract.
Sift together the flour and baking powder, and add it to the batter. Mix just until combined.
Heat pizzelle iron and when hot, drop 1 tbsp of the batter on the iron. Cook on each side for 30 seconds, or until lightly golden. Remove and roll into a cannoli before it cools.
In a stand mixer, beat together the whipping cream, lemon puree, and icing sugar.
Pipe into the cannoli shells. Dip the ends in the chopped pistachio, and serve.