Lemon Ricotta Cannoli

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp light corn syrup
• 2 tbsp flour
• 1/2 tsp almond extract
• None None FOR THE FILLING
• 2 cups ricotta cheese
• 1/3 cup powdered sugar, sifted, plus additional, to serve
• 1 tbsp grated lemon peel
• 1 tbsp lemon juice

1. Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
2. Combine butter, brown sugar and syrup in a small saucepan on medium heat. Stir 2-3 mins, until sugar dissolves. Remove from heat and quickly stir in flour and almond extract. Cool for 5 mins. Drop well-spaced tablespoons of mixture onto prepared pans.
3. Bake for 7 mins or until bubbling, and spread to 4-inch rounds. Remove from oven and cool in pan for 1 min.
4. Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Let stand for 1 min. Gently slip off and transfer to a wire rack to cool.
5. For the filling, combine all ingredients in a medium bowl. Refrigerate until ready to serve. Spoon into cooled shells. Dust with powdered sugar to serve.

butter, brown sugar, corn syrup, flour, almond, filling, ricotta cheese, powdered sugar, lemon peel, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/27512 (may not work)