Mix Dry Ingredients: In a mixing bowl, combine the flour, granulated sugar, ground cinnamon, and salt.

Incorporate Butter: Add the chilled butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Add Wet Ingredients: Mix in the egg yolk and white wine (or apple cider vinegar) until the dough comes together. If the mixture is too dry, add cold water, one teaspoon at a time, until a firm dough forms.

Rest the Dough: Shape the dough into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes.

Roll and Cut: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a knife or pastry cutter, cut the dough into small rectangles or triangles.

Cooking Methods:

Heat Oil: In a frying pan or deep fryer, heat vegetable oil to 350°F (175°C).

Fry Chips: Carefully add a few pieces of dough at a time into the hot oil. Fry until golden brown, approximately 1-2 minutes per side.

Drain: Use a slotted spoon to remove the chips and place them on paper towels to drain excess oil.

Preheat Oven: Set your oven to 375°F (190°C).

Prepare Baking Sheet: Line a baking sheet with parchment paper and arrange the dough pieces in a single layer. Lightly spray or brush them with vegetable oil.

Bake Chips: Bake for 10-12 minutes or until golden and crispy.

Combine Ingredients: In a mixing bowl, combine the ricotta cheese, heavy cream, powdered sugar, and vanilla extract. If using citrus zest, add it now.

Mix Until Smooth: Use a hand mixer or whisk to blend the mixture until smooth and creamy.

Add Chocolate Chips: Gently fold in the mini chocolate chips.

Chill: Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld.

Arrange the cannoli chips on a platter and dust them with powdered sugar.

Serve alongside the chilled ricotta dip.