Ingredients

1 cup all-purpose flour plus additional for dusting

3 tablespoons sugar

1 teaspoon unsweetened cocoa powder (not Dutch-process)

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon baking soda

1 lb cold lard

2 tablespoons sweet Marsala wine

1 large egg, separated

About 3 cups vegetable oil

For filling

• 1 lb fresh ricotta (2 cups)
• 2 oz soft mild goat cheese
• 1/4 cup confectioners sugar
• 1 tablespoon minced candied orange peel
• 1/2 teaspoon orange-flower water (also called orange-blossom water)
• 1/4 teaspoon cinnamon
• 1/3 cup shelled unsalted pistachios (not dyed red), chopped
• 2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)

• Special equipment: a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip
• Garnish: confectioners sugar

Description

True Sicilian Cannoli Are Made Using Fresh Sheep's-milk Ricotta. We've Substituted A Combination Of Fresh Cow's-milk Ricotta And Goat Cheese. If...

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