Cannoli Shells

Sift flour, sugar and cinnamon. Add port wine and blend with pastry blender or fork. Knewad about 15 mnutes until smooth and stiff. Put in the refrigerator, covered for about 2 hours. Roll out one third of the dough until very thin. Cut into 5-inch circles (pancakes). Wrap (each) cannoli tubes with the pancake (one circle) and seal with egg. Cook the pancake on the tube in the fat (about 3/4 inch deep) until golden brown. Drain on a paper. Remove the tubes carefully. Filling 1 cup ricotta cheese 2 tbsp amaretto 3tbsp powdered sugar 1/2 tsp grated lemon peel (yellow only) 2 tbsp blanched almonds, finely chopped dash cinnamon chopped raisins citron, optional Finely chopped bittersweet chocolate, optional Mix this all together and pipe it into the shells. Sprinkle the shells with powdered (confectioner's) sugar. Some people roll/dip the ends in shaved chocolate or chopped nuts.