Chocolate Chip-Orange Cannoli (Cannoli di Ricotta)

Chocolate Chip-Orange Cannoli (Cannoli di Ricotta)
Photo by Epicurious


  • Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes
  • 1 pound fresh sheep's- or cow's-milk ricotta
  • 4 tablespoons candied orange peel, chopped
  • 1 ½ cups all-purpose flour
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 8 cups vegetable oil
  • + 8 more ingredients
    • 1 egg white
    • Confectioners' sugar
    • 8 tablespoons limoncillo or other lemon or orange liqueur
    • ¾ cup superfine sugar
    • 1/3 cup miniature chocolate chips
    • ½ teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1 tablespoon sugar

In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated. Turn out dough on...

View full recipe at Epicurious


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