How to Make Cannoli & Biscotti | Easy Authentic Italian Desserts

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more affordable when bought in bars.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds are often less expensive and provide a similar crunch.

Sift together double zero flour, granulated sugar, and cocoa in a sifter.

Add an egg to the sifted mixture and whisk until combined.

Incorporate Crisco (or lard/butter), salt, white vinegar, and Marsala wine into the mixture.

Knead the dough by hand for about 5-6 minutes, then take a breather and knead for another 6 minutes until it has a springy texture.

Wrap the kneaded dough tightly and let it rest in the fridge for about an hour.

Prepare the filling by combining ricotta cheese and sugar in a stand mixer until smooth, about 1.5 cups of sugar and 3 cups of ricotta cheese.

Add mini chocolate chips to the ricotta mixture and blend for another 30 seconds until smooth.

While the filling is resting, heat oil to 325-330°F for frying the shells.

Roll out the rested dough on a floured surface until thin, checking the thickness as you go.

Cut the dough into circles using a dough cutter and a cannoli shell cylinder for shaping.

Wrap the dough around the cylinder and seal the edges with a little water.

Fry the wrapped dough in the heated oil until golden brown, then drain on paper towels.

Cooking Techniques

Equipment Needed

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Dietary

Allergens