| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Siftit flour |
| 1/4 |
ts |
Cinnamon |
| 1 |
tb |
Powdered instant coffee |
|
|
Grated rind of half lemon |
| 2 |
oz |
Sugar |
| 1 |
|
Egg slightly beaten |
| 1 |
|
Egg yolk slightly beaten |
| 2 |
tb |
Cooking oil |
| 1/2 |
c |
(about) sautern wine or other semi sweet wine |
|
|
Additional 2 yolks; slightly beaten |
|
|
Fat for deep frying |
| 1 1/2 |
lb |
Ricotta |
| 4 |
oz |
Icing sugar |
| 4 |
oz |
Drinking choclate |
| 4 |
oz |
Glazed sherries |
| 4 |
oz |
Toasted almonds [chopped] |
INSTRUCTIONS
FOR THE DOUGH
FOR THE FILLING
Dough-- mix and sift flour, cinnamon, and coffee into a bowl. Stir in lemon
rind, sugar, egg and egg yolk and oil. Mix with hand adding just enough
wine to hold ingredients together to form a dough. turn out on a floured
board, and kneed until smooth and elastic about 10 minutes. Chill dough
several hours. Cut off pieces of dough and roll out thinly. Cut out a
rectangles about 3 1/2 inch by 5 inches and wrap round a cannoli tube [ a
metal tube about 1 inch diam. and about 4-5 inches long] Seal edges by
brushing with remain egg yolks. Fry two or three at a time by dropping
wrapped tube into deep hot fat . until lightly brown, about one minute.
Drain on absorbent paper: let cool slightly then push mould out from one
end.
Prepare the filling by beating the ricotta untill very smooth and then
sprinkle the drinking choclate and icing sugar and mix well. Mix the other
ingredients reserving some of the chopped almonds. Just before serving fill
cannoli with the ricotta filling and dip ends in roasted chopped almond .
Makes about 30 cannoli.
Posted to MM-Recipes Digest by acam@orbit.net.mt on Feb 24, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”