Struffoli are tiny fried balls of dough coated in honey. They are a traditional Italian Christmas treat.
- 3 eggs
- pinch salt
- 1 tablespoon limoncello optional
- 1 tablespoon extra virgin olive oil
- 1 tablespoon granulated sugar
- 2 1/2 cups plain all purpose flour
- Vegetable oil for deep-frying
- 1 cup honey
- 1/4 cup sugar
- 2 tablespoon orange flower water
- 1/4 cup slivered almonds
- glace cherries and coloured sprinkles to decorate
- In a bowl mix together eggs, salt, limoncello, oil and sugar.
- Slowly mix in the flour until a firm dough has formed. Turn our onto a floured surface and knead for 10 minutes or so.
- Wrap in plastic and allow it to rest at room temperature for about an hour.
- Cut the dough into 8 piece and keep covered.
- Take one piece of dough and roll into a rope about 18 inches or 45 cm long.
- Cut into small pieces about 1/2 inch size which is just under 1.5cm.
- Repeat with all the dough. Set aside and heat the oil.
- I just used a deep frying pan filled with about 1 inch of oil.
Heat the oil to 375°F/180°C. Prepare a baking tray lined with paper towels.
- When the oil is ready fry handfuls of the struffoli, stirring to separate the pieces and allowing them to brown and puff up.
- Remove from the oil with a slotted spoon and cool on the paper towel lined baking tray. Repeat with all the dough.
Place the honey, sugar and orange flower water in a wide frying pan or skillet.
- Heat to dissolve the sugar then bring to boil.
- Simmer for 5 minutes until the sauce is glossy and thickens a little.
- Add the stuffoli and the almonds stir and cook over low-medium heat for 5 minutes until all the struffoli are coated.
- Remove from the heat and allow to stand for a few minutes to cool and thicken.
- Stir well.
- Then pile on a serving plate and decorate with cherries and coloured spinkles.
Nutritional information does not include oil absorbed during frying as this depends on how hot the oil is and how much oil in absorbed.