Ginger and Cocoa Nib Cannoli | Saveur

Ingredients

• 2 cups plus 2 Tbsp. all-purpose flour (300 g)
• 2 tbsp. plus 1½ tsp. sugar (30 g)
• 1 tbsp. unsweetened cocoa powder
• 1 tsp. finely ground coffee
• 3 tbsp. plus 1½ tsp. Marsala (50 g)
• 3 tbsp. red wine (50 g)
• 2 tbsp. olive oil (30 g)
• 1 ¹⁄₂ tsp. honey (10 g)
• 1 ¹⁄₂ tsp. kosher salt (5 g)
• Canola or grapeseed oil, for frying
• 2 cups sheep’s-milk ricotta, pressed through a fine sieve
• ¹⁄₂ cup powdered sugar, plus more for dusting
• ¹⁄₃ cup candied ginger, finely chopped
• 2 tsp. finely grated lemon zest
• 2 ¹⁄₂ bittersweet choco­late, finely chopped (½ cup), divided
• 1 egg white, beaten with 1 tsp. cold water
• ¹⁄₄ cup cocoa nibs or mini chocolate chips