Ingredients for Italian Honey Balls Pignolata Or Struffoli
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How to Make Italian Honey Balls Pignolata Or Struffoli
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add olive oil and eggs; mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Let the dough rest, covered, for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness.
- Cut the dough into 1/4-inch wide strips. Roll each strip into a thin rope and cut into small 1/2-inch pieces.
- Heat about 3 cups of vegetable oil in a large, deep saucepan to 350°F (175°C). Carefully add the dough pieces, frying in batches until golden brown and crispy (about 2-3 minutes per batch).
- Remove the fried dough pieces with a slotted spoon and drain on paper towels.
- In a medium saucepan, combine honey and sugar over medium heat.
- Bring to a boil, stirring constantly, and cook for 15 minutes, or until the honey thickens slightly.
- Add the fried dough pieces to the hot honey syrup, stirring gently to coat evenly.
- Stir in the toasted slivered almonds.
- Working quickly, use your fingers (or a lightly oiled spatula – be careful as the mixture is very hot!) to shape the honey-coated dough pieces into small balls.
- Arrange the pignolata on a wire rack to cool and set completely. The honey will harden as it cools.
- Once cooled, optionally sprinkle with colored sprinkles.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
1g
Carbs
7g
