Cannoli with Hazelnut Cream

Ingredients:
1 cup shelled hazelnuts
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup shelled natural pistachio nuts, coarsely chopped
6 cannoli shells
confectioners sugar

Directions:
Preheat oven to 350 degrees F.
Scatter hazelnuts on a baking sheet and toast 15 to 18 minutes
or until nuts are lightly browned and skins are cracked.
In a medium bowl, whip cream with an
electric mixer 2 to 3 minutes or until thick.
Briefly beat in granulated sugar and vanilla.
Fold in hazelnuts and pistachios.
Stuff Cannoli shells with nut cream.
Serve topped with a light sifting of confectioners sugar.