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1
Into a bowl sift together the flour, sugar, and salt.
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2
With your fingers, work the wine gradually into the dry ingredients to create a stiff dough.
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3
Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
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4
On a lightly floured surface, roll out the dough to 1/8-inch thickness.
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5
With a cutter, cut out rounds 5-inches in diameter.
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6
In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
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7
In a deep saute/fry pan, heat the oil to 350 degrees.
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8
Fry the cannoli in batches till just golden and crisp, about 2 min.
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9
Drain on paper towels, let cold, then gently slip the molds from the cannolis.
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10
(Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
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11
In a mixing bowl whip the cream.
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12
Mix in the ricotta with a rubber spatula, working till creamy.
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13
Mix in the sugar, nut liqueur, and candied fruit.
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14
Place 1 cannoli shell on a flat surface.
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15
Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if you like), pressing gently to ensure which the middle is filled.
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16
Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet.
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17
Repeat with the remaining cannoli, and serve.
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18
This recipe yields 12 to 15 cannoli.
