Wednesday, January 14, 2009


Cannoli Shells: 1 1/3 cups flour, 1 tbsp shortening, pinch of salt, 1/2 tsp. sugar, wine (sweet or dry).

Mix flour, shortening, salt and sugar. Add enough wine to make a stiff but workable dough. Roll into a ball and let stand for about an hour. Roll out dough 1/8" thick. Cut into 5" squares. Place cannoli tube* across the corners of the square. First fold one corner around the tube, then the other corner and press the corners together. Deep fry one at a time until a dark golden brown. Remove carefully and let cool completely before filling. Makes 12.

* Cannoli tubes can be found at specialty stores, or you can get a aluminum tube from the hardware store. Get a tube about 8 inches long and about an inch thick. Or if all else fails, use an unpainted broom or mop handle.

Ricotta Filling: 1 pound ricotta, 2 tbsp. chocolate chips or shaved chocolate, 1 tbsp. candied orange peel or rind, 1 jigger of almond liqueur or crème de cacao, or any other liqueur you prefer, 2 tbsp. powdered sugar.

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