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1
For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl.
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2
Work in the lard and slowly add the marsala.
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3
Knead together with fingers until the dough comes together.
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4
Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes.
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5
Form the dough into a disk and wrap tightly in plastic wrap.
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6
Let stand at room temperature 1 hour.
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7
Set the smooth rollers of a pasta maker at the widest setting.
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8
Unwrap the dough and cut in half.
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9
Lightly flour 1 half (keep the remaining half covered with plastic wrap).
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10
Flatten the floured dough into an oval and feed through the rollers.
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11
Turn the dial down 2 notches and feed the dough through the rollers again.
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12
Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers.
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13
Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
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14
Line a baking sheet with plastic wrap.
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15
Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter.
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16
Transfer the rounds to a baking sheet and keep covered with more plastic wrap.
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17
Roll out the remaining dough and cut rounds in the same manner.
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18
Gather the scraps and let stand 10 minutes.
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19
Roll out the scraps and cut in the same manner.
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20
Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
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21
Brush the bottom edge of 1 dough round with the egg white.
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22
Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal.
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23
Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
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24
Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds.
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25
Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen.
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26
(If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.)
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27
Transfer the shells to paper towels to drain and cool the tubes before reusing.
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28
Wrap the remaining dough around the tubes and fry in the same manner.
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29
For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
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30
Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored.
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31
Slowly whisk in the cream mixture and cook until smooth.
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32
Transfer to a bowl and let cool and thicken slightly.
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33
Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy.
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34
Fold in the tangerine caramel sauce.
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35
Fill a pastry bag fitted with a star tip and fill the cannoli shells.
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36
Dip the ends in the almonds and chocolate and dust with confectioners' sugar.
