Pizzelle Sandwich with Christmas Cannoli Cream

Let's start with the cream, enough to make 25 or so Pizzelle sandwiches.

For the cannoli cream:

• 1 1/3 cups SIEVED RICOTTA (drain it thru a cheesecloth for at least 5 hours, or find a fresh-made type, use whole milk ricotta. If your ricotta is thin or loose it will affect the creme and not be suitable for a sandwich between 2 crisp pizzelle. The way to correct the excess moisture is by sieving it — not difficult, cheesecloth though is needed. If you have access to small amounts of IMPASTATA then you are in really good shape — that's the low-moisture ricotta used by the pros for cannoli and ravioli, but tough to find.)
• 1/2 cup confectioner's sugar
• Drop of cinnamon oil, or 1/2 tsp. good ground cinnamon
• 1/4 tsp. pure vanilla extract
• 1 Tbs. good semi-sweet chocolate chips

Blend everything except the chips till thick. Then fold in the chips. Chill for at least 3 hours, covered.

For the pizzelle (I use the Williams Sonoma recipe with a few tweaks). FOR 25 PIZZELLE, YOU NEED TO DOUBLE THE RECIPE FOR THE 25 SANDWICHES:

• 3 eggs
• 3/4 cup sugar
• 8 Tbs. (1 stick) unsalted butter, melted, plus more for brushing
• 1 tsp. vanilla extract
• 1 tsp. anisette extract (look for pure anise extract only; chocolate, lemon, or orange are also fine to use)
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder

Directions:

1. In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.
2. Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.
3. Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter. Makes about 25 pizzelle.
4. When the pizzelle are completely cooled, ASSEMBLE right before serving or the wafers will get soggy. Simply and gently spread no more than 1/8 inch of the creme between the 2 pizzelle. Dust with extra powdered sugar when serving. An awesome Holiday / Winter dessert especially because they evoke fresh twinkling snowflakes.

You can certainly make as many or as little as you want and only fill some. The key is to not have a loose filling and not to overfill.