Sicilian Cannoli Shells

In the bowl of a stand mixer, combine the 00 flour, sugar, cinnamon, and kosher salt.

Add the cold vegetable shortening. Using your hands, rub the shortening into the flour mixture until it becomes crumbly.

Separate an egg, adding the yolk to the flour mixture. Reserve the egg white in a small bowl for later.

Fit the stand mixer with the dough hook. On a low speed, slowly stream in the Marsala wine.

If the dough is too dry, add a small splash of cold water, just enough to help it come together into a ball.

Knead the dough on low speed for 6-7 minutes, until it's silky smooth.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour.

Unwrap the dough. Using a pasta roller attachment, feed the dough through, working your way to setting #6, until the dough is 1/16-inch thick.

Use a round cutter to cut out circles from the sheet of dough.

Lightly whisk the reserved egg white.

Wrap a dough circle around a cannoli tube mold. Brush one edge with the egg white and press to seal.

In a heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil to 360-375°F (182-190°C).

Carefully lower the shells into the hot oil and fry until golden brown and bubbly, turning as needed.

Remove the fried shells from the oil and let them drain on a wire rack. Once cool enough to handle, carefully slide the metal tube out.

When the shells are completely cool, pipe in your ricotta filling from both ends.

Dip the ends in your desired garnishes, such as chopped pistachios or mini chocolate chips, and dust with powdered sugar before serving.