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Ingredients

Makes 3 dozen

• FOR THE FILLING
• 2 3/4 cups (22 ounces) fresh ricotta cheese
• 3/4 cup confectioners' sugar
• 3 tablespoons mini semisweet chocolate chips
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon finely grated orange zest
• 1/4 teaspoon fresh lemon juice
• FOR THE SHELLS
• 2 cups all-purpose flour, plus more for dusting
• 3 tablespoons granulated sugar
• 1 teaspoon unsweetened Dutch-process cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 3/4 cup sweet Marsala wine
• 3 tablespoons vegetable oil
• 1 large egg white, lightly beaten
• 4 ounces semisweet chocolate (preferably 61 percent cacao)
• 1/2 cup shelled unsalted pistachios, finely chopped
• Confectioners' sugar, for dusting

Description

True To Their Sicilian Roots, Our Cannoli Are Filled With Fresh Ricotta, Instead Of The Custard And Cream That Define American Versions. Cinnamon-infused Dough For The Shells Is Rolled With A Pasta Maker (another Nod To The Old Country) And Then Lightly F

Martha Stewart