Recipe: Classic Sicilian Cannoli Shells
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Ingredients
- 2 c. Gordon Choice All Purpose Flour, plus more for dusting
- 3 Tbsp. Granulated Sugar
- 1 tsp. Unsweetened Dutch-Process Cocoa Powder
- ½ tsp. Trade East Ground Cinnamon
- ½ tsp. Coarse Salt
- ¾ cup Marsala Wine
- 3 Tbsp. Gordon Choice Vegetable Oil
- as needed Vegetable Oil, for frying
- 1 ct. Gordon Choice Large Shell Eggs, whites only, lightly beaten
- 4 oz. Semisweet Chocolate (preferably 61% cacao)
- ½ c. Shelled Unsalted Pistachios, finely chopped
Recipe Preparation
- Combine flour, sugar, cocoa powder, cinnamon and salt.
- Add Marsala wine and oil; beat on medium speed until dough comes together.
- Hand-knead the dough on a lightly floured work surface until smooth and elastic (about 15 minutes).
- Wrap in plastic and rest for 30 minutes.
- Divide the dough into 4 pieces and put it through the widest setting of a pasta machine (keep remaining pieces covered).
- Continue passing through narrow settings until it is the thickness of a dime.
- Lay on a floured work surface.
- Cut rounds with a 3¼” cutter.
- Gather scraps and reroll.
- Pour enough oil into a large heavy saucepan to come up about 4” up the side.
- Heat over medium heat until the deep-fry thermometer registers 380°F.
- Wrap each round of dough around a 3¾” long cannoli form.
- Seal with a dab of egg white.
- Work in batches of 3 or 4 and fry until golden (about 1 minute.)
- Transfer to a paper towel and let cool for 5 minutes.
- Slide out the forms and let the shells cool.
- Continue frying until all dough is used.
- Melt the chocolate in a heat-proof bowl set over a pan of simmering water.
- Dip one end of each cannoli shell into the chocolate and then into the pistachio crumbles.
- Set on parchment paper for 15 minutes.
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