Step 1In a large bowl, whisk flour, ground cinnamon, and 2 tbsp. granulated sugar to combine. Grate butter into flour mixture and mix to combine.

Step 2Create a well in the center of flour mixture and add egg whites. Gently whisk to combine, starting from the center and working toward the outside. Add wine and mix with a wooden spoon to combine. Using your hands, knead dough in bowl until smooth.

Step 3Turn out dough onto a clean work surface. Pat into a rectangle, wrap in plastic, and freeze 15 to 30 minutes.

Step 4Meanwhile, in the large bowl of stand mixer fitted with the paddle attachment, beat ricotta impastata, whole-milk ricotta, cinnamon extract, and remaining 5 tbsp. granulated sugar on medium speed until combined, about 2 minutes. Fold in chips. Refrigerate dip until ready to use.

Step 5In a large heavy skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350° to 370°.

Step 6On a floured work surface, roll dough to a rectangle between 1/16" and 1/8" thick (if dough is sticky, dust with flour). Poke dough with a fork, then cut 1 1/2" to 2" diamonds.

Step 7Gently lower dough into oil and fry, flipping halfway through, until golden brown, 1 to 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Let cool completely.

Step 8Serve chips with dip alongside.

Cannoli Chips & Dip

Ingredients

Directions

Spring Desserts