Sicilian Cannoli


1 egg
1 egg yolk
30 ml (2 tablespoons) Marsala wine
15 ml (1 tablespoon) white wine vinegar
15 to 30 ml (1 to 2 tablespoons) water
375 ml (1 1/2 cups) unbleached all-purpose flour
30 ml (2 tablespoons) icing sugar
5 ml (1 teaspoon) cocoa powder
2.5 ml (1/2 teaspoon) cinnamon
2.5 ml (1/2 teaspoon) salt
30 ml (2 tablespoons) lard (or butter)
1 egg white, lightly beaten
Canola oil, for frying

In a bowl, combine the egg, egg yolk, Marsala, vinegar, and water. Set aside.
In a food processor, combine the flour, icing sugar, cocoa powder, cinnamon, and salt. Add the lard and mix thoroughly. Add the liquids and pulse until the dough forms into a ball. Add water, if needed.
On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and let rest for 1 hour in the refrigerator.



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