Ingredients:
Instructions:
Preheat the oven to 375°. Lline 2 baking sheets with parchment paper. Trace three 4-inch circle on each with a pencil, then turn the parchment over. In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. Add the egg whites and beat until blended. Add the flour, orange zest, 1/4 teaspoon of the vanilla and salt and beat until smooth. Using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. Bake the cookies, 1 sheet at a time for 8 to 9 minutes or unti lightly golden and browned around the edges. Immediately roll each cookie around a 1-inch wide tub or dowel and let cool until crisp. Carefully remove the cannoli from the tubes and transfer to a wire rack. Repeat twice with the remaining batter to make 18 cookies. In a medium bowl with an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form. Fill a pastry bag fitted with a 1/2-inch star tip with the coffee cream. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end. Transfer the cannoli to a platter, dust with confectioners sugar and serve.