Chocolate Chip–Orange Cannoli (Cannoli di Ricotta)
Epicurious.com
Epicurious.com
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled unsalted butter, cut into cubes
  • 8 tablespoons limoncillo or other lemon or orange liqueur
  • 1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve
  • 3/4 cup superfine sugar
  • 1/3 cup miniature chocolate chips
  • 4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
  • 1 teaspoon vanilla extract
  • About 8 cups vegetable oil
  • 1 egg white, lightly beaten
  • Confectioners' sugar for dusting (optional)
  • Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes

Instructions

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