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Rinaldo’s Skor Cannoli 

Tony Rinaldo enlists the king of all chocolate bars—and some wisdom from his grandfather—for this total score of dessert.

click to enlarge SAM KEAN
  • Sam Kean

Yields 10 cannoli

2 cups all-purpose flour
¼ tsp cinnamon
2 tsp sugar
1 tsp salt
2 tbsp lard
¼ tsp baking soda
3 tbsp white vinegar
3 tbsp marsala

1 lb ricotta cheese
½ cup sugar
¼ cup lemon juice
zest of 1 lemon
½ tsp cinnamon
2 vanilla pods
2 Skor bars, chopped and divided
1 egg, whisked
8 cups canola oil, for frying
powdered sugar, for dusting

Shells: Mix dry ingredients. Add lard and mix with your hands, add vinegar and marsala wine stirring with a fork. Shape in a ball wrap in plastic wrap and refrigerate for at least 45 minutes.

Roll the dough out thin with a pasta machine or rolling pin. Cut ovals with a round cutter, or use a small bowl as a guide with a knife. Roll the ovals around metal cannoli tubes (or if you don't have cannoli tubes, you can do what my grandfather did: Make your own by cutting the end off a wooden broomstick) and seal the seam with the egg wash.

In a heavy bottom pot or countertop fryer set at 375°F, carefully place the shells and cook for two to three minutes until golden brown.

When the shells are cool, spoon the cream mixture into a piping bag. Fill the shells with the cream (see below). Dip each end of the cannoli in the reserved Skor bits and dust with powdered sugar.

Filling: Hang ricotta cheese in cheesecloth overnight to reduce moisture. Combine all ingredients in a bowl and refrigerate.

Seaport Farmers’ Market, 1209 Marginal Road

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