Grease and flour a 12×18 jelly roll pan. Cream the butter and sugars until fluffy. Add the egg yolks and vanilla. Blend in the flour, cardamom, and salt. Press evenly into the bottom of the prepared pan.
Bake until golden, for about 20 minutes. Remove from oven . Spread the raspberry jam over the top.
Prepare the almond filling. In a bowl of a food processor fitted with a metal blade, process the almond paste with the eggs , one third at a time until smooth.
In a bowl of a mixer, cream the butter and sugar. Blend in the almond mixture and vanilla. Add the flour and salt. Beat until smooth. Pour mixture over the jam-covered crust.
Bake for about 35 minutes, or until the center feels quite firm to the touch.
Remove from the oven and allow to cool completely.
Beat all the icing ingredients except the nuts. Blend well until combined. Sprinkle the nuts evenly over the top. Cut into bars once the icing is completely set.
Filling:1 1/3 cups shelled roasted and salted pistachios
zest from 1 orange
3/4 tsp. Chinese 5 Spice
4 oz. coarsely chopped bittersweet chocolate
1 tsp. vanilla
1 cup Yellow Label Alaga syrup, worth looking for
1/2 cup sugar
2 tsp. melted butter
1 tablespoon flour
Combine the dry ingredients and whisk to combine together. Add the shortening and cut into the flour until pea size crumbles appear. Stir in the water a bit at a time until dough can be formed into a ball. Press dough into 8-10 tartlet pans with removable bottoms, measuring 4 1/2 inches to 5 inches in diameter. Place on large baking sheet; set aside.
In a small bowl combine the chopped chocolate and the shelled pistachios; set aside. In a separate bowl combine the remaining ingredients and whisk well to combine. Divide the nuts and chocolate evenly into the pastry lined tartlet pans. Evenly pour the filling between the tartlets. Bake for about 30 minutes or until set. Remove from oven and allow to cool before removing tart pans. Best eaten the same day as made.
In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
In a bowl of a food processor fitted with a metal blade add all the filling ingredients and process until smooth. Transfer to a pastry bag fitted with a large plain tip. Refrigerate until ready to fill cannoli.
Heat 2 inches of oil to 375 degrees.
Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. This happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely. Once cooled , dip ends in melted chocolate and set aside for chocolate to set up.
When chocolate on ends are set, fill generously with filling and dip ends into chopped pistachios. Only fill cannoli as needed. If filled in advance the crisp shell will become soggy.
Fried cannoli shells, stored in airtight containers freeze beautifully.