1 1/2 c ALL-PURPOSE FLOUR 1 pn SALT 1/2 ts BAKING POWDER 2 EGGS 4 ts SUGAR 2 tb BUTTER 1 c MARSALA OR DESSERT WINE OLIVE OIL 1/2 lb RICOTTA CHEESE 4 ts ORANGE FLOWER WATER 1/2 c DICED CANDIED ORANGE OR -CITRON 1 oz BITTER CHOCOLATE, CRUSHED CONFECTIONERS' SUGAR 1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar.
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