Ingredients
Shells:
- 300 g “00” flour or T45
- 40 g fine sugar
- 10 g cocoa powder (or carob flour as a substitute)
- 30 g soft lard
- 100 g liquid total (1 egg yolk, 15 g vinegar, remaining Marsala wine)
Filling:
- Fresh ricotta, well drained (preferably overnight in cheesecloth)
- Icing sugar, to taste
- Dark chocolate chips
Optional garnish:
- Chopped pistachios
- Candied fruit or candied cherries
Instructions
- Mix the dry ingredients with lard until incorporated.
- Combine the liquids separately, then mix into the dough.
- Knead until smooth and elastic.
- Roll out the dough and cut into discs.
- Wrap each disc around a cannoli mold, sealing the edge with a little water.
- Deep-fry until golden and crisp.
- Cool, then fill with ricotta cream mixed with sugar and chocolate chips.
- Decorate the ends with chopped pistachios or candied fruit.
Serve immediately for the best crunch!
