Cannoli Chips & Dip

 

The 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.)

 

How to:  

 

1. In a large bowl, whisk flour, ground cinnamon, and 2 tbsp. granulated sugar to combine. Grate butter into flour mixture and mix to combine.
2. Create 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.
3. Turn out dough onto a clean work surface. Pat into a rectangle, wrap in plastic, and freeze 15 to 30 minutes.   
4. Meanwhile, 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. 
5. In a large heavy skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350° to 370°. 
6. On 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.
7. Gently 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
8. Serve chips with dip alongside.   ENJOY IT!!!