Almond Cannoli with Lemon-Basil Ricotta Cream Filling

To prepare cannoli: Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. In a medium mixing bowl use a rotary beater to beat egg whites until foamy. Add sugar and beat for 1 minute. Sprinkle with flour, almonds and salt. Fold together gently. Drizzle with oil and vanilla. Fold together gently.

Drop batter evenly into 8 mounds, putting 4 mounds on each cookie sheet and separating the mounds by about 4 inches. Spread each mound to a 6-inch circle.

Bake one cookie sheet for 5 to 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and wrap around metal cannoli cones or the straight metal handle of a whisk. Cool slightly and remove from cones or whisk handle while still slightly warm. Cool on a wire rack, seam side down. (If cookies become too stiff to roll, return briefly to the oven to soften.) Repeat with remaining cookie sheet.

To prepare filling: In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in honey and lemon peel until smooth. Stir in ricotta cheese and basil.

To serve, pipe or spoon cheese mixture into cooled cannoli shells. Garnish tops of shells with lemon peel strips and/or basil leaves if desired. Serve immediately.