Mix sugar, salt, cacao powder, cinnamon, eggs, softened butter. When smooth, add flour. Shape dough into roll, cut into 32 slices, roll into 32 balls of dough. With rolling pin, Make into thin ovals on floured cutting board, about 6” x 4”.

Test bake one cookie at a time till you have the hang of it. Preheat oven to 350F degrees. Roll cookie around 2, 3, or 4 chopsticks, bake. Remove chopsticks when starting to crisp, (about 10 minutes in my oven), cool. Taste. Once perfect, batch bake the rest.

Make chocolate filling: mix whipped cream with powdered sugar and cacao, add fresh home made ricotta, lemon zest and cinnamon, mix till smooth, taste. Cool in fridge one hour. Put in sausage stuffer, pipe filling into each side of cooled off cookies.

Make chocolate dip and crushed nut crust: mix tsp cacao into 2 Tbs molten butter, crush nuts, dip stuffed cannoli cookie ends in cacao/molten butter mix, dip in crushed nuts. Dust with powdered sugar, serve. Fresh and crisp for a week. Enjoy.