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Print this Recipe    Cannoli 11

Cannoli Shells

3 cups all-purpose flour
1 tbsp sugar
1/4 tsp cinnamon
3/4 cup port wine
1 egg slightly beaten
oil for frying

Sift flour, sugar and cinnamon. Add port wine and blend with pastry
blender or fork. Knewad about 15 mnutes until smooth and stiff.
Put in the refrigerator, covered for about 2 hours. Roll out one
third of the dough until very thin. Cut into 5-inch circles
(pancakes). Wrap (each) cannoli tubes with the pancake (one circle)
and seal with egg. Cook the pancake on the tube in the fat (about
3/4 inch deep) until golden brown. Drain on a paper. Remove the
tubes carefully.


Filling

1 cup ricotta cheese
2 tbsp amaretto
3tbsp powdered sugar
1/2 tsp grated lemon peel (yellow only)
2 tbsp blanched almonds, finely chopped
dash cinnamon
chopped raisins
citron, optional
Finely chopped bittersweet chocolate, optional

Mix this all together and pipe it into the shells. Sprinkle the
shells with powdered (confectioner's) sugar. Some people roll/dip
the ends in shaved chocolate or chopped nuts.

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