Ingredients

• 2 cup all-purpose flour
• 0.5 teaspoon salt
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable shortening
• 1 egg white, large
• 0.25 cup dry white wine
• 2 vegetable oil
• 1 pound whole milk ricotta cheese
• 1.5 cup powdered sugar
• 0.5 cup semi-sweet chocolate chips
• 0.25 cup candied orange peel, chopped
• 2 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 cup powdered sugar for dusting

Steps

1. Whisk together flour, salt, cocoa powder, and granulated sugar in a large bowl.
2. Create a well in the center of the dry ingredients and add the egg white, vegetable shortening, and white wine.
3. Stir with a wooden spoon, then knead by hand until a stiff dough forms, about 2 minutes.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
5. While dough rests, prepare the filling: press ricotta through a fine-mesh sieve into a medium bowl to remove excess moisture.
6. Beat the ricotta with powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth and fluffy, about 2 minutes.
7. Fold in the chocolate chips and candied orange peel until evenly distributed.
8. Transfer the filling to a pastry bag fitted with a large round tip and refrigerate until ready to use.
9. After dough has rested, divide it into 12 equal pieces and roll each piece into a ball.
10. On a lightly floured surface, roll one dough ball into a thin oval shape, approximately 4 inches long and 3 inches wide.
11. Wrap the oval dough around a cannoli mold tube, overlapping the edges slightly, and seal by brushing the overlap with water and pressing gently.
12. Repeat with remaining dough balls and mold tubes.
13. Heat vegetable oil in a heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to monitor temperature.
14. Carefully slide 2–3 wrapped molds into the hot oil, keeping them submerged with a skewer if needed.
15. Fry for 1 to 1.5 minutes until the shells are deep golden brown.
16. Remove the fried shells with a slotted spoon and drain on paper towels for 30 seconds.
17. While still warm, carefully slide each shell off the mold tube onto a clean work surface.
18. Repeat frying steps with remaining cannoli molds in batches.
19. Once all shells are cooked and cooled to room temperature, use the pastry bag to pipe ricotta filling into both ends of each shell, filling until just before it reaches the center.
20. Lightly dust the filled cannoli with powdered sugar on all sides just before serving.
21. Arrange cannoli on a serving plate and serve immediately, or store in an airtight container at room temperature for up to 4 hours (fill just before serving for best crispness).