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1
FOR FILLING: Combine and beat till smooth (about 10 minutes.
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2
with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pcs Place mix in refrigerator to chill.
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3
FOR SHELLS: Sift together first 4 ingredients into a bowl.
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4
Cut shortening in with a pastry blender till pcs are size of small peas.
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5
Stir in Large eggs.
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6
Blend in, a Tbsp.
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7
at a time, the vinegar and cool water.
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8
Turn dough onto a lightly floured surface and knead till smooth and elastic, about 5 to 8 min.
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9
Use a small amount of additional flour if necessary to get a smooth dough.
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10
Wrap in waxed paper and refrigeratein refrigerator for 30 min.
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11
Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter).
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12
Set out deep saucepan or possibly automatic deep-fryer.
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13
Add in vegetable oil (or possibly half vegetable oil and half extra virgin olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches).
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14
Blanche in boiling water, then cold and finely chop pistachios.
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15
Roll chilled dough an lightly floured surface to 1/8 inch thickness.
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16
Cut with a pastry cutter and the oval pattern.
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17
Wrap dough loosely around tubes slightly overlapping opposite edges.
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18
Seal edges by brushing with egg white.
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19
press edges together to seal.
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20
Fry only as many shells as will float uncrowded one layer deep in the warm oil.
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21
Fry about 8 min or possibly till golden, turning occasionally in the oil.
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22
Drain over the pan before removing to paper toweling.
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23
Cold slightly and remove tubes, then cold completely.
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24
Continue forming and frying cannoli shells.
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25
When ready to serve, fill with the chilled ricotta filling.
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26
Sprinkle ends with the minced nuts and dust with confectioners' sugar.
