Ingredients

1 c. (145 g.) gluten-free wheat flour, plus more for dusting

1/2 tsp. ground cinnamon 

7 tbsp. granulated sugar, divided

2 tbsp. salted butter, frozen 

2 large egg whites

1 tbsp. moscato wine or white wine

8 oz. ricotta impastata or drained whole-milk ricotta

6 oz. whole-milk ricotta

1/2 tsp. cinnamon extract

1/3 c. (60 g.) mini chocolate chips 

Vegetable oil, for frying (about 3 c.)

Preparation

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.

I have re-created my dream cannoli chip and dip. And this time I even made the chips gluten-free to give those sensitive to it a chance to live a little. What is ricotta impastata? The key to the best cannoli cream is ricotta impastata. Ricotta impastata, also known as a ricotta paste, is drier and best used in applications that need low-moisture. It’s not always known as impastata outside of the U.S., but bakers wanted to re-create the decadent cannoli cream with what was smooth and drier back in Italy. Basically it’s your typical whole-milk ricotta drained of its whey and pressed through a sieve. So if you can’t find this at the store, you can make it at home. Impastata would be great in lasagna, ravioli, or cheesecake. You can do this over a 24-hour period in the fridge, depending on the type of ricotta. Substitute for cinnamon extract?  If you’re having trouble sourcing cinnamon extract, you can use ground cinnamon. The ratio would be 1 to 1 1/2 teaspoons ground cinnamon to 1/2 teaspoon cinnamon extract. Always adjust as needed. Can I bake these? If you’re not about frying your chips, then baking is an option. Preheat oven to 350° and line a sheet tray with parchment. Lay the dough flat; the chip aren’t going to rise or spread, so you can keep them about 1/2" apart. Bake for 15 minutes until golden brown and crispy. Let cool completely before devouring.  What type of flour to use? There are so many varieties of gluten-free flours on the market, and not all are great. Caputo OO gluten-free flour is fantastic for pastry, breads, pizza, and pastas. Imported from Italy, it’s a high-protein wheat flour that’s perfect for this recipe. How to store? The chips should be stored in an airtight container or zip-top bag at room temperature. They will hold up for about 1 week. The dip should be placed in a sealed container in the fridge for no more than 4 days for the best quality. Nonetheless, it’s a great treat to make ahead of time and bring to a gathering or holiday party. If cannoli are just to get the dessert party started, we have so many other delectable treats to share. We love a great savory party dip too; try out some here.  Made this recipe? Let us know in the comments below!