Classic Cannoli Siciliani

In a large bowl, whisk together the flour, sugar, salt, and cinnamon.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the Marsala wine, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

While the dough chills, prepare the filling: In a separate bowl, combine the ricotta cheese, powdered sugar, chocolate chips, and candied orange peel. Mix well and refrigerate until ready to use.

Roll out the chilled dough thinly on a lightly floured surface. Cut out circles using a cookie cutter or a glass (about 3-4 inches in diameter).

Wrap each circle around a cannoli form (metal or wooden). Brush the edge of the dough with egg white to seal.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the cannoli shells until golden brown, about 2-3 minutes per side. Be careful not to overcrowd the fryer.

Remove the fried shells and place them on a wire rack to cool completely. Once cooled, carefully remove the cannoli forms.

Just before serving, fill each cannoli shell with the ricotta filling using a piping bag or a spoon.

Dust with powdered sugar and garnish with extra chocolate chips or candied orange peel, if desired. Serve immediately.