1 1/2 c ALL-PURPOSE FLOUR
1 pn SALT
1/2 ts BAKING POWDER
2 EGGS
4 ts SUGAR
2 tb BUTTER
1 c MARSALA OR DESSERT WINE
OLIVE OIL 1/2 lb RICOTTA CHEESE
4 ts ORANGE FLOWER WATER
1/2 c DICED CANDIED ORANGE OR
-CITRON 1 oz BITTER CHOCOLATE, CRUSHED
CONFECTIONERS’ SUGAR 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.