Cannoli Shells

TO MAKE THE DOUGH:
Mix flour, sugar, salt and baking powder in food processor. Using on/off turns, mix in 2 tablespoons vegetable shortening. Whisk wine and 1 egg in 2-cup measuring cup to blend. With machine on, gradually add wine mixture through feed tube. Blend until mixture forms dough ball.

Transfer dough to floured work surface. Knead until dough is smooth and elastic. Divide dough into 8 equal pieces. Flatten each piece into 3-inch square. Wrap dough pieces separately in plastic and refrigerate 30 minutes.

MEANWHILE, TO SET UP WORKSTATIONS:
Melt and heat vegetable shortening in deep-fryer to 375 degrees F. Dip cannoli forms into melted shortening; transfer forms to metal bowl to drain. Whisk remaining 1 egg in small bowl to blend. Line large rimmed baking sheet with paper towels. Set up pasta machine on short end of smooth work surface.

SHAPING AND COOKING THE CANNOLI:
Working with one dough piece at a time, shape dough into 5x3-inch rectangle. Place dough, short-end first, through pasta rollers set on widest setting. Fold dough in half. Flatten into 5x3-inch rectangle. Repeat rolling dough through pasta machine 1 time. Continue passing dough strip through pasta rollers, narrowing opening between rollers each time, until dough is about 1/8-inch thick and lowest setting is reached.

Lay dough strip on work surface. Using 4-inch-diameter pastry cutter, cut out 4 disks from dough strip. Working with one dough disk at a time, place metal cannoli form in center of dough disk. Wrap lower portion of disk over metal form. Lightly brush tip of upper dough disk portion with beaten egg. Fold upper dough portion over metal form to overlap folded bottom dough portion; press to adhere.

FOR FRYING CANNOLI:
Working in batches, place 2 dough-wrapped cannoli forms in deep-fryer basket and fry until dough is golden brown and bubbles form on surface of dough, about 50 seconds. Drain; transfer cannoli to prepared baking sheet. Using towel to hold metal cannoli form, immediately remove cannoli shells from forms. Place fried cannoli on prepared baking sheet to cool. Cool cannoli forms before using. (Cannoli shells can be made 1 month ahead. Store in airtight container at room temperature.)

FOR SERVING:
Pipe Ricotta Cream with Bittersweet Chocolate and Almonds into cannoli shells. Dust with confectioners' sugar and serve immediately.