Struffoli are the little golden balls of dough drizzled with honey and non-pareils that you see at every true Italian’s house around the Christmas holidays.
They are addicting!!
Taste best warm but can be stored in air-tight containers for up to 3 days.
- 2 1/2 c flour
- 4 eggs
- 1 egg yolk
- 1/4 c shortening
- 1/2 T sugar
- 1 T baking powder
- dash salt
- 1/2 t. lemon zest
- 2 C vegetable oil for frying
- 1 1/2 C honey
- 1 t orange zest
- colored non-pareils
- Place flour on board, making a well in the center.
- Place eggs, egg yolk, shortening, sugar, salt and lemon peel into the well.
- Mix well, working the dough with your hands.
- Shape into very small balls, the size of marbles.
- Let the dough balls rest about 15-20 minutes, covered with damp paper towels, while you heat the oil in a deep stock pot.
- Drop the balls, a few at a time into the hot oil (350 degrees) until golden brown.
- They’ll float, just turn them around a bit for even browning.
- Melt honey in a saucepan and add orange zest.
- As soon as the balls are fried, take them from the oil directly to the honey pot.
- Let them float around in there for about 30 seconds.
- Lift them out of the honey with a slotted spoon, placing them on a serving platter, piling them into a conical shape.
- Sprinkle with non-pareils while the honey is still warm.
- Serve your Christmas Struffoli.