Sicilian cannoli’s name derives from river canes to which the shell was rolled up during the preparation since a few decades ago and it is one of the typical pastries of Italian confectionary.
FOR THE DOUGH:
FOR THE FILLING:
FOR THE DOUGH:
Knead by hand or with a stand mixer the sifted rice flour together with cornstarch, cocoa powder, cornmeal and xanthan gum. Then add the sugar, the Marsala wine and the eggs; complete the mixture with the softened butter and salt. Knead really well to get a smooth and consistent dough. Let the dough rest for 30 minutes in the refrigerator, covering it with plastic wrap.
FOR THE FILLING:
Sift the ricotta cheese and put it in a bowl, then add the granulated sugar and vanilla by mixing everything carefully with a spatula. Divide the mixture in two and flavour one part with the unsweetened cocoa powder and chocolate chips, and the other with candied orange.
THE FINISHING TOUCH:
Fill the cannoli on one side with the chocolate filling and the other side with the candied orange one. Serve right away.