*You will need steel or wooden cannoli forms for this recipe as well as a round dough cutter.

Cannoli Shells:

1. Sift together the Caputo ”00” Baking Flour, sugar, cacao powder, and salt.
2. Add them to the bowl of a mixer equipped with a paddle attachment and combine on speed 1.
3. Add the eggs and lard and mix on speed 1 until everything is well incorporated, about 2-3 min.
4. Add the white wine and marsala wine and mix for 5 min. This dough will be very crumbly and stiff.
5. Remove dough from the mixer and begin kneading it by hand for 10-15 min until it is smooth.
6. Wrap the dough in plastic wrap and place it in the refrigerator for 30 min.
7. After 30 min, remove the dough from the fridge, cut it in half, and dust it with flour.
8. Using your pasta/dough sheeter, start with the largest opening and run the dough through. Fold the ends of the dough into the middle and make a book. Dust the machine with flour and adjust the space down and run it through again. Continue to do this until you reach the smallest opening setting.
9. Using a 4.5 in round dough cutter, cut circles, dust them with flour and shingle them.
10. Wrap the circles around the tube and seal the ends using an egg wash. (to make an egg wash, whisk together one egg and ¼ cup of water).
11. Drop the shells into a 325°F deep fryer filled with Olitalia Frienn and fry for 3-5 min until golden brown.
12. Let them rest for 10 min before removing the shell from the tube.

Filling:

1. Mix all the ingredients in a mixer with a paddle attachment until well incorporated (about 3-5 min).
2. Leave the mixture in the fridge for an hour before filling the cannoli.
3. Using a piping bag, fill the cannoli tubes from each end.
4. Dust with powdered sugar and enjoy!