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1
MAKE THE SHELLS
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2
In a food processor, combine the flours, sugar, salt, and cocoa and pulse until blended.
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3
Add the butter and pulse until blended.
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4
Add the Marsala and pulse to make a soft dough.
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5
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
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6
5 to 7 minutes.
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7
Form the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 1 hour.
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8
Roll the out dough to a thickness of 1/8 inch.
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9
Cut into 4-inch rounds.
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10
(If making Cannoli Stacks or Chips.
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11
cut the dough into 3-inch rounds.)
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12
Keep the dough covered with plastic wrap until ready to wrap and fry.
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13
Wrap each dough circle around a cannoli tube that has been lightly sprayed with nonstick cooking spray.
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14
Seal the edges with egg white.
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15
In a medium saucepan over moderate heat, heat the oil to 350F.
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16
Fry the shells, two or three at a time, until golden brown.
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17
Using tongs, carefully remove the tubes from the oil and transfer to paper towels to drain.
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18
Let cool.
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19
Carefully twist the tubes to remove the shells from the tubes.
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20
Let the tubes cool completely before rewrapping with the remaining dough circles.
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21
(For Cannoli Stacks or Chips, prick the dough with a fork.
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22
Fry two or three at a time, until light brown.
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23
Transfer to paper towels to drain.)
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24
Let cool before assembling.
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25
MAKE THE FILLING
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26
In a bowl, combine all of the ingredients and mix well.
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27
Place the filling in a pastry bag.
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28
Cut off the tip of the pastry bag to make a small opening.
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29
Squeeze the filling into both ends of the shells.
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30
Sprinkle the ends with additional pistachios and dust with confectioners sugar, if desired.
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31
Refrigerate until serving.
