Directions

1. Place flour in a bowl and make a small well in the centre. Put egg yolk, sugar, brandy, wine, butter and salt in the well and blend thoroughly until the dough is smooth and elastic. Cover bowl with a damp towel and set aside for one hour.
2. Roll dough out on a floured surface. Cut into 12 2-inch (5 cm) squares.
3. Brush almond oil on metal cannoli tubes. Roll squares of dough around the tubes so that two corners overlap.
4. Seal the seams with egg white.
5. Preheat oil in a deep-fryer to 350°C / 180°F.
6. Fry the cannoli one or two at a time until lightly browned.
7. Drain on paper towels and let cool.
8. Remove dough from tubes and brush edges with beaten egg white. Dip dampened edges in chopped pistachios.
9. In a bowl, beat together the Fiorella cheese and icing sugar.
10. Blend in chocolate and candied peel. Cover bowl and refrigerate two to three hours.
11. Stuff cannoli with cheese mixture. Refrigerate. Sprinkle with icing sugar just before serving.