Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
STRUFFOLI / HONEY DOUGH BALLS
A very traditional Italian holiday and/or special occasion
treat, always made at Christmas time, these little, ball-shaped cookies
are a holiday favorite for many Italian families. Struffoli originated
in the Naples area of Italy, which was influenced by the Greeks who once
controlled Naples. The name “struffoli” comes from the Greek “strongulos”
which means “round in shape”. Traditionally, the dough is made on
a table top by putting the flour and eggs on the table and mixing with
6 eggs (regular size)
2 Tablespoons sugar
1½ teaspoons canola oil
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon fresh lemon zest
½ teaspoon fresh orange zest
flour, for dusting
1 quart canola oil (for frying)
1 (1 lb) jar honey (clover or orange blossom)
1 teaspoon freshly grated orange rind
4 oz. slivered almonds, toasted
Tiny round, colored sprinkles for decorating
Chocolate chips or mini chocolate Chips
Optional: Before adding sprinkles, use hands to place
honey coated balls and chocolate chips on to a large plate, mounding them
into a cone/pyramid shape. Sprinkle with colored sprinkles.
1. Place flour, salt, and baking powder in a large mixing
bowl and make a well in the center.
In separate bowl, beat eggs, sugar, lemon and orange zest,
and 1½ teaspoons oil until foamy.
Add egg mixture to well in center of flour. Using hands,
mix and knead the mixture well, forming a dough. Knead until smooth.
(A mixer with a dough hook may be used for mixing/kneading the dough.)
Form dough into ball and allow to rest for 10 minutes.
Place dough on a lightly floured surface, and divide dough
into 8-10 smaller balls.
On a lightly floured surface, roll each ball into a “rope”
about ½” wide and 10 inches long.
Using a sharp knife, cut each rope into 1/3 inch pieces and
hand roll into balls the size of marbles.
Dust cut pieces with a bit of flour.
Heat 1 quart canola oil to 350 F.
Shake off excess flour and drop the balls into the oil a
few at a time. DO NOT CROWD the frying pan.
Cook until lightly golden, turning them constantly with a
Remove each batch of balls with a slotted spoon or wire mesh
and place on heavy brown paper or paper towels to drain.
Continue frying until all balls have been fried.
Place drained, fried balls into a large mixing bowl or roasting
pan, separating each new layer with a cooked balls with more paper towels.
Pour the honey into a large frying pan, and heat until bubbly;
remove from heat.
Honey may be thinned with 2-3 Tablespoons of water to make
a less sticky/sweet coating, if desired.
Stir in grated orange peel and pour honey mixture over the
fried dough balls.
With a wooden spoon, gently stir and toss the balls until
all are evenly coated with honey.
Allow to cool completely then stir in chocolate chips, toasted
almond slivers, and colored sprinkles to decorate.
NOTE: If struffoli are too sticky to handle while
shaping, slightly wet hands with cold water to help keep them from sticking
to your hands while shaping.
Struffoli will stay fresh if they are stored tightly
covered in a cool, dry place.