|1½ cup||ALL-PURPOSE FLOUR|
|½ teaspoon||BAKING POWDER|
|1 cup||MARSALA OR DESSERT WINE|
|½ pounds||RICOTTA CHEESE|
|4 teaspoons||ORANGE FLOWER WATER|
|½ cup||DICED CANDIED ORANGE OR CITRON|
|1 ounce||BITTER CHOCOLATE, CRUSHED|
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3.
Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar.
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