|Sifted all purpose flour||4 Cup (64 tbs)|
|Cooking oil||2 Tablespoon|
|Lemon||1⁄2 , grated rind|
|Ground cinnamon||1⁄4 Teaspoon|
|Instant coffee/Pulverized coffee||1 Tablespoon|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Sauterne||1 Cup (16 tbs) (Just Enough To Hold)|
|Fat||2 Cup (32 tbs) (For Frying)|
|Vanilla extract||1 Teaspoon|
|Finely chopped citron||1⁄4 Cup (4 tbs)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
Put flour in bowl; add egg, 1 egg yolk, oil, lemon rind, cinnamon, coffee, and 1/4 cup sugar.
Mixing with hands, add just enough sauterne to hold ingredients together to form a dough.
Put on floured board and knead until smooth and elastic.
Chill for several hours.
Cut off pieces of dough about the size of a walnut, and roll very thin on a well-floured board.
Cut rounds using a 5-inch cutter or saucer.
Wrap each around a cannoli mold or piece of wood the thickness of a broomstick and about 5 inches long.
Secure with 2 beaten egg yolks.
Drop (mold and all) into hot deep fat (375° F.
on a frying thermometer) and fry until well browned.
Remove and drain on absorbent paper.
Cool slightly, then push molds out one end.
Just before serving, mix 1 1/2 cups sugar, ricotta, and remaining ingredients.
Fill cannoli and serve.