In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, ½ teaspoon of salt, and 1 tablespoon of cocoa powder until evenly combined. Create a well in the center and add one large egg, ½ teaspoon of white wine vinegar, and 2 tablespoons of cold water. Mix until you form a dough that’s smooth and elastic, about 5 minutes of kneading.

Once your dough is ready, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.

After chilling, take the dough out of the fridge and let it sit for a few minutes. Roll it out on a floured surface until it’s about ⅛-inch thick. Using a round cutter or a glass, cut out circles that are slightly larger than your cannoli tubes.

Wrap each dough circle around a cannoli tube, overlapping the edges slightly. Use a dab of water to seal the edges, ensuring they stay closed during frying.

In a deep pot, heat vegetable oil to 350°F (175°C). Carefully place the cannoli tubes into the hot oil, frying them for about 3-4 minutes or until they turn golden brown and crispy.

In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of mascarpone cheese, ½ cup of powdered sugar, ¾ cup of finely chopped pistachios, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract. Mix until everything is smooth and creamy.

Once mixed, transfer the filling to an airtight container and chill it in the refrigerator for at least 30 minutes.

After the shells have cooled and the filling has chilled, use a piping bag fitted with a large tip to fill each cannoli shell generously.

Optionally, sprinkle a little powdered sugar over the filled cannoli and garnish with extra finely chopped pistachios for a beautiful presentation.