Shells:
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 eggs, well beaten
2 tablespoons white wine
2 tablespoons cold water
beaten egg white
oil for frying
Sift the first 4 ingredients together in a bowl. Cut in the butter with a pastry blender until the pieces resemble small peas. Combine the beaten egg with the wine and water and add it to the flour mixture, a little at a time, until dough is formed. Turn the dough onto a lightly floured surface and knead until smooth. Cover and chill in the refrigerator for at least 30 minutes. On a floured surface, roll the chilled dough 1/8 inch thick. Using a 6 inch by 4 1/2 inch oval pattern made from cardboard, cut out ovals from the dough. Wrap each around a lightly oiled cannoli tube and seal securely using a little beaten egg white. Fry a few at a time in hot oil until golden brown, being sure not to overcrowd the pan. Be very attentive so they don't burn. Remove from the oil and place on paper towels on a rack to cool. Remove the cannoli tubes and reuse them until all the shells are done. The shells keep well in a tightly covered container.
Cream:
1 cup shelled hazelnuts
2 cups heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup shelled natural pistachio nuts coarsely chopped
6 cannoli shells
confectioners sugar
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