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crispy curled almond wafter shells

Sicilians are the masters of creating pastry orifices to fill with sweet creamy ricotta and the ilk: besides canolli and cartocci, they make these almond wafers and bake them curled around metal tubes. Sometimes ciarduna are rolled in ground nuts before being baked, then filled with a mascarpone or ricotta based filling.

Text © Dana Facaros and Michael Pauls

Images by: Paolo Sabella