Pumpkin Ricotta Cannolis

Beat the eggs and sugar with a handheld electric mixer until foamy, Add the olive oil, vanilla, and almond extracts. Mix well.

Add the baking powder to the flour and whisk to combine.

Add the flour mixture to the wet ingredients and mix with the electric mixer until combined.

Heat up your pizzelle iron. While the iron is heating, roll the pizzelle dough into balls about an inch in diameter. Open the iron, and press the dough balls into the spaces for the pizzelle. Close the lid and allow them to bake. The light on the iron will go out when they are ready.

Quickly, using a metal spatula, remove the freshly cooked pizzelle and wrap it (it will still be malleable) around the cannoli form or a wooden spoon handle. Hold in place for about 30 seconds until set.

Repeat with the remaining dough until you have made all your 'shells'.

Filling: Combine everything and blend with an electric mixer for about 1 minute. Do not over-mix or the filling will become grainy.

Trim off the bottom ½" of the pastry bag and insert a metal tip into the bottom of the bag. using a spatula or large spoon, scoop the filling into the pastry bag and squeeze it toward the bottom. You don't have to fill it all up at once.

Insert the tip of the filled pastry bag into one side of the cannoli shell and pipe in the filling. Flip the cannoli shell around and fill the other side.