The dough comes together in just a few moments in the bowl of the Artisan Mini Mixer, and the pasta roller attachment couldn’t be easier to use. You can serve these cannoli unadorned with just sweet ricotta filling the crunchy shell, but I love to jazz up the classic with seasonal fruit and delicious bittersweet cocoa nibs.
- Combine the all purpose flour, sugar, cinnamon, orange zest and the butter In the bowl of your KitchenAid® Artisan® Mini Mixer fitted with the paddle attachment. Mix on speed 2 until the mixture is sandy.
- Switch to the dough hook. Whisk together the egg, marsala, and sherry vinegar and add to the the bowl of you mixer. Mix on speed 4 until the dough is elastic, scraping down the bowl once or twice.
- Wrap the dough in plastic and chill for 30 minutes. While the dough is chilling, make your filling by sifting the powdered sugar into the ricotta, then adding salt, lemon zest, cherries, and cocoa nibs and stir to combine. Refrigerate for half an hour.