Filled Cannoli

Beat the egg whites until stiff peaks form

In a medium bowl, beat the butter or margarine with the grated almond, until the mixture becomes light and fluffy

Add the flour and then gradually add the beaten egg whites, one-third at a time, until well incorporated

Let it rest for about 1 minute before dropping spoonfuls onto a very well greased baking sheet

Spread the mixture to obtain a circle of 5 cm

Make only 2 at a time, as the circles need to be rolled while still warm

Bake in a hot oven for 3 minutes, or until they start to brown around the edges

Remove with a spatula but do not remove from the baking sheet

Lift two edges with your fingers and quickly form a cone

Place with the pointed end down inside the mouth of a milk bottle or baby bottle

Let it rest for 1 to 2 minutes, until they have cooled enough to maintain their shape

Remove from the bottle and let cool completely

Repeat the operation, always baking 2 cannoli at a time, until the dough is finished

It should yield around 18 cones

Fill the cones generously with vanilla cream, about 5 minutes before serving, as if filled beforehand, they will soften and lose their shape

To look like in the photo, place the cones in a nice bowl filled with sifted almond meal, so they stay upright

Garnish with strawberries or place a small bowl with strawberry jelly for each person to scoop over the vanilla cream