1 1/2 c. flour
1 tbsp. cocoa
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. baking powder
2 tbsp. shortening
1/2 c. wine
Shortening or oil for frying

Combine flour, cocoa, sugar, salt and baking powder. Work in the shortening and add wine a little at a time; knead well. Take a piece of dough the size of a nickel and roll it very thin; place loosely around a cannoli tube, overlap opposite ends on top of the tube, and pinch ends together.

Deep fry in oil or shortening; remove when nicely browned. Carefully remove tube from shell by pushing gently through so as not to break the shell. Cool before filling. Cannoli shells can be kept indefinitely in a cool place and filled as needed.