Lay out 2 pieces of paper towel on a flat surface. Spread the ricotta in a thin layer on top of the paper towel. Top with more paper towel and press down until it feels wet. Let sit for 30 minutes, replacing the paper towel once halfway through. This will remove as much moisture as possible from the ricotta so the cannoli filling is the proper consistency.

Preheat oven to 375˚F and line two sheet pans with parchment paper.

In a small saucepan over medium heat, whisk together the butter, brown sugar and honey until melted.

Remove from heat and whisk in the flour, salt and vanilla until no lumps remain.

Optional: Let the dough cool so it's easier to work with (we place ours in the freezer for 20 minutes).

Place dollops of batter on the sheet pan, making sure to leave at least 3 inches of space between each cookie. (Each dollop of batter should be a heaping 1/2 teaspoon (~3/4 teaspoon). These spread a LOT!)

Bake for 6-8 minutes, until golden brown.

Remove from oven and carefully transfer the parchment paper + cookies to a cooling rack right away (we slide it off the pan to the cooling rack).

Let the florentines cool for about 30 seconds just until they are cool enough to handle. Using the handle of a spatula or whisk (ours has a 3/4-inch circumference), carefully wrap the florentine around the handle so the circle overlaps. It will harden pretty quickly.

Repeat with remaining florentines – if they start to solidify too quickly, pop them back in the oven for 15 seconds to make them pliable again.

In a mixing bowl, mix together the drained ricotta, powdered sugar, vanilla, orange zest and mini chocolate chips until well combined.

Using a round piping tip, pipe the ricotta mixture into the florentine shells. Fill one side halfway, then flip and fill the other side.

Optional: dip each end in more mini chocolate chips or chopped pistachios. Enjoy!