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In addition to all the ingredients, you will need a heavy duty pot or deep fryer to fry the cannoli shells in and you will need cannoli tubes. Cannoli tubes are basically just thin metal tubes that the cannoli dough is wrapped around. Mtl nnli tub can b rdrd nlin, but they n l b found in wll-tkd king tr. Once sifted, incorporate th shortening (or butter) with a pastry cutter or your fingers. You will want to cut the shortening in until the texture of the dough has a course and grainy texture. If it appears too dry to come together at all, then add some more of the liquid. However, you want a loose, relatively dry dough, not a smoothly combined dough. Then rfrigrt it fr 2 t 3 hours. This will allow the flour to really absorb all the liquid from the wine or liqueur. The dough should now be more combined and pliable than it was before it was chilled. Roll it into a ball and then and ut it into fur i. You want to aim for about an eighth of an inch thick. You want to get it as thin as u n withut having it tear rt. If you hv a pasta rlling mhin, rll it thrugh vrl times until the dough i mth nd thin. You dn't hv t hv a t rlling mhin to roll out th cannoli dough, but it makes it much easier to get nice, thin dugh. You can use the t f a lti bwl that has a 4-inh diameter or you can use a ring mold that is the right size. Make sure the board under the dough is floured, so that your dough doesn't stick. To seal the edges together, bruh the area where the edges overlap with gg whit and then press together. You want to make sure that this seam will not come apart, so press together completely, but you also don't want to make the area totally deformed.
Gather together ingredients and tools. Sift together th dr ingrdint into a medium sized bowl. Add the wine or liqueur gradually. Form the dough int a bll and wr it tightly with lti wr. Remove the dugh frm the rfrigrtr. Rll all the pieces of dough ut on a flurd surface until each is vr thin. Cut the dough into 4-inch circles. Wrap the nnli dugh rounds rund the mtl cannoli frms.