Almond Roca Cannoli
Directions
Whisk flour, sugar, and salt together in a large bowl.
Cut in lard with a pastry cutter until moderately fine crumbs form.
Make a well in the center; add egg yolk and Marsala wine.
Stir to combine, then knead until it forms a cohesive dough.
Wrap in plastic and refrigerate 1–2 hours.
Dust work surface with flour, roll dough to ~⅛" thick.
Cut 5" circles out of the dough.
Wrap each circle around a cannoli mold, brushing the overlap edge with egg white to seal.
Heat lard in a deep pan to 350°F.
Fry 3 cannoli shells at a time for 2 minutes, until golden brown.
Drain on a rack lined with paper towels.
Separate the shells from the molds using a gentle twist.
Store shells in a sealed container lined with paper towels until ready to fill.
For the filling: beat butter and confectioners' sugar on high until well combined, about 2 minutes. (Alt version: Drain Ricotta in a colander overnight in a refrigerator)
Add vanilla bean paste, salt, and heavy cream; beat until incorporated.
Spoon filling into a pastry bag, cut a 1" opening, and pipe into each shell from both ends.
Dip each end into crushed Almond Roca candy bits.
Dust each cannoli with powdered sugar; serve within 3 hours for best texture.
Ingredients
Cannoli Shells
1 cup flour
1½ tsp sugar
¼ tsp salt
1½ tbsp lard
1 tbsp egg yolk
¾ cup sweet Marsala wine
1 tsp egg white
4 pint jars of lard (for frying)
Cannoli Buttercream Filling
1 cup butter (room temp)
1 cup confectioners' sugar
1½ tsp vanilla bean paste
Pinch of salt
1½ tsp heavy cream (room temp)
Alternate Ricotta Filling
12 oz ricotta cheese
6 tbsp confectioners' sugar
1 tsp vanilla bean paste
⅛ tsp salt
Topping
6 crushed Almond Roca pieces
Confectioners' sugar for dusting
Created by
Kimberly Calvert
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