Chef's Tip
To prevent the cannoli shells from bubbling while frying, prick the dough several times with a fork before wrapping it around the forms. This releases steam during cooking, resulting in a more evenly crisp shell with fewer imperfections.
Instructions
- For the shells: In a food processor, combine flour, sugar, salt, and cinnamon. Pulse to mix.
- Add butter and pulse until mixture resembles coarse meal.
- In a small bowl, whisk together Marsala, vinegar, and egg. Add to the food processor and pulse until the dough just begins to come together.
- Turn dough onto a lightly floured surface and knead briefly until smooth. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Meanwhile, prepare the filling: In a large bowl, beat ricotta until smooth. Add confectioners' sugar, vanilla, and orange zest. Mix well.
- Fold in mini chocolate chips. Cover and refrigerate until ready to use.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Using a 4-inch round cutter, cut circles from the dough. You should get about 12-15 circles.
- Wrap each circle around a cannoli form, brushing the overlapping edge with egg white to seal.
- Heat vegetable oil in a large, heavy pot to 350°F. Line a plate with paper towels.
- Carefully lower 2-3 cannoli shells (still on their forms) into the hot oil. Fry until golden brown, about 1-2 minutes.
- Remove with a slotted spoon and drain on paper towels. Once cool enough to handle, carefully slide the shells off the forms.
- Continue with remaining dough, allowing the forms to cool before reusing.
- Just before serving, use a pastry bag fitted with a large round tip to pipe the ricotta filling into both ends of each shell.
- Dip the exposed filling at each end into the chopped pistachios.
- Dust with additional confectioners' sugar.
Plating
Arrange the filled cannoli on a serving platter lined with a doily or parchment paper. Position them standing upright, leaning against each other in a circular pattern. Dust with a light shower of confectioners' sugar and scatter a few extra pistachios and chocolate chips around the base for decoration. For individual servings, place 2 cannoli on a dessert plate with a small portion of additional chopped pistachios.
Storage & Reheating
Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 2 days. The ricotta filling can be refrigerated for up to 3 days. Only fill the shells just before serving to prevent them from becoming soggy. Once filled, cannoli should be consumed within 1-2 hours for the best texture.
About This Recipe
Biba's Cannoli were renowned for their exceptionally crisp shells and light, creamy filling—never too sweet or heavy. This adaptation honors that balance while incorporating the classic Sicilian touches of citrus, chocolate, and pistachio. The attention to detail in both the dough preparation and filling consistency ensures these cannoli maintain the same delightful contrast of textures that made them a signature dessert at the beloved Boston establishment.