1 egg

1 egg yolk

30 ml (2 tablespoons) Marsala wine

15 ml (1 tablespoon) white wine vinegar

15 to 30 ml (1 to 2 tablespoons) water

375 ml (1 1/2 cups) unbleached all-purpose flour

30 ml (2 tablespoons) icing sugar

5 ml (1 teaspoon) cocoa powder

2.5 ml (1/2 teaspoon) cinnamon

2.5 ml (1/2 teaspoon) salt

30 ml (2 tablespoons) lard (or butter)

1 egg white, lightly beaten

Canola oil, for frying

In a bowl, combine the egg, egg yolk, Marsala, vinegar, and water. Set aside.

In a food processor, combine the flour, icing sugar, cocoa powder, cinnamon, and salt. Add the lard and mix thoroughly. Add the liquids and pulse until the dough forms into a ball. Add water, if needed.

On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and let rest for 1 hour in the refrigerator.

Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towel.

On a floured work surface, divide the dough into four pieces and shape into rectangles to facilitate running through the pasta machine. Roll a rectangle of dough at a time, dusting with flour if it becomes sticky, up to thickness number 5. Place the rolled out dough rectangles onto the floured surface.

Cut into 10-cm (4-inch) squares. Wrap the dough around a cannoli mould. Layer 2 corners and stick together by brushing one side with the beaten egg white.

Fry 1 or 2 cannoli at a time for 1 to 2 minutes or until golden brown. Drain on the paper towel. Unmould the cannoli while still hot. Repeat with the remaining dough. Let cool completely.

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