Into a bowl sift together the flour, sugar and salt.

With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. With a cutter, cut out a few rounds 5-inches in diameter. Wrap each round onto a cannoli mold, sealing the edges with egg white.

In a deep sauté pan, heat the oil to 350°F.

Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis and add to rest PREDONE.

(Note: Shells can be made 3 days in advance and kept at room temperature in an airtight contaIner.)

In a large mixing bowl combine the ricotta with the sugar, vanilla, orange zest and almond extract  and mix well. Divide the mixture into two bowls, add the candied fruit to one bowl and the mini chips to the second bowl. Transfer each of the ricotta mixtures to a pastry bag. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling pressing gently to ensure that themiddle is filled. Dip both ends into the chopped pistachios, and place on a wax paper lined baking sheet. Best when served immediately.

Note: If you are not going to serve the cannoli immediately store the shells and the ricotta mixture and fill when ready.