Using lace cookies or tuiles, you can wrap them around the handle of a whisk to form cannoli shells. I just love the cannoli filling in this recipe because it's the perfect balance of flavor between mascarpone and ricotta, and pipes amazingly smooth.
Add cannoli ingredients to a food processor fitted with a metal blade. Process until completely smooth, pausing to scrape the bowl. Use a rubber spatula to fill a piping bag fitted with a star tip. Refrigerate until ready to pipe.
Make the Tuiles
Preheat oven to 350°. Line two cookie sheets with parchment paper or a silpat. Spread the pecans on a baking sheet and toast just until fragrant, about 10 minutes. Remove from the oven and add to a food processor. Pulse until coarsely chopped. Place in a medium bowl along with the flour and tapioca flour. Whisk to combine.
In another bowl, whisk the oil, honey, maple syrup, vanilla, and salt until thoroughly combined. Add to the dry ingredients, mixing just until thoroughly moistened. Set batter aside for 15 minutes.
Use a full Tablespoon to get equal portions, don't flatten or spread. Drop 3 inches apart or 6 per sheet and bake for 10 minutes, until golden brown. Let cookies sit for 1-2 minutes, then use an offset spatula to carefully remove cookies. Fold cookies over a whisk handle and let harden into a cylindrical shape. Repeat procedure for 15 cannoli shells.
Tuiles are best served fresh and crunchy. Humidity and moisture will cause the tuiles to become sticky, so only pipe the cannoli when ready to serve.To store cannoli, it's best to refrigerate in a breathable container to allow excess moisture to escape. Once piped, cannoli should be enjoyed as soon as possible for a crispy shell (within 24 hours).