-
1
Mix together dry ingredients and cut in butter with 2 knives.
-
2
Add in Marsala and shape dough into a ball.
-
3
Wrap in plastic and chill.
-
4
Heat 2 qts canola oil in 3 1/2 qt pot to 350 degrees.
-
5
In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips till well mixed.
-
6
Spoon into a pastry bag with an open tip and place in refrigerator.
-
7
Remove dough from refrigerator and divide into 4 pcs.
-
8
Roll one piece onto flat surface with rolling pin till 1/16-inch thick.
-
9
Cut in 4-inch circles.
-
10
Using a rolling pin, elongate circles into ovals.
-
11
Wrap ovals lengthwise around metal forms and seal edge with egg whites.
-
12
Flare ends open with fingers and place in warm oil and fry till golden brown-brown, about 2 to 3 min.
-
13
Remove and allow to drain on paper towels.
-
14
When cold sufficient to touch, twist molds away from shells.
-
15
Shells may be made 1 day in advance and rest unfilled and uncovered.
-
16
When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve.
-
17
This recipe yields 4 servings.
-
18
Comments: To make this classic dessert, it is essential to have metal cannoli tubes.
