Ingredients
Method
1.Using a small food processor or mortar and pestle, crush the pistachios – but don’t turn them into powder.
2.In a large bowl, beat the ricotta, icing sugar, cream, allspice and cinnamon briefly to combine, then stir through the lemon zest and chocolate chips.
3.Spoon the filling into a piping bag with a wide nozzle and pipe into both ends of the brandy snap shells, making sure they are evenly filled the whole way through.
4.Use a spoon to coat each end of the filled brandy snaps with crushed pistachios.
