1 1/2 c  ALL-PURPOSE FLOUR
1 pn SALT
1/2 ts BAKING POWDER
2    EGGS
4 ts SUGAR
2 tb BUTTER
1 c  MARSALA OR DESSERT WINE
OLIVE OIL
1/2 lb RICOTTA CHEESE
4 ts ORANGE FLOWER WATER
1/2 c  DICED CANDIED ORANGE OR
-CITRON
1 oz BITTER CHOCOLATE, CRUSHED
CONFECTIONERS SUGAR

1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2.
Gradually add enough wine to make a firm dough. Knead until smooth &
elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal
cannoli tubes diagonally onto each square so tube divides each square into
2 triangles. Lay points of triangles over tubes so they meet in middle.
Separate remaining egg & use a little of the egg white to moisten overlap.
Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry
cannoli until golden brown, drain well on paper towels, & cool. Remove
metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange
flower water, candied orange, & chocolate & blend well. Fill cannoli with
cheese mixture. Sprinkle with confectioners sugar.