Struffoli Italian Honey Balls
Struffoli Italian Honey Balls, delicious crunchy pastry balls covered in honey, a traditional Italian Christmas dessert recipe from Naples.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
- 2 2/3 cups flour
- 3/4 teaspoon baking powder
- pinch salt
- 5 3/4 tablespoons butter (melted)
- 1 zest orange
- 2 3/4 tablespoons sugar
- 3 tablespoons Grand Marnier or Orange Juice
- 3 eggs
- 10 1/2 ounces honey
- slivered almonds
In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 - 1/2 tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
Place the dough on a lightly floured surface and roll into thin ropes 1/4 inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.
While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
Then form the honey balls into desired shape, dome, donut (see video)** pyramid. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 - 2 hours) and then serve. Enjoy!
**lightly oil the glass before placing in the middle of the plate.
Calories: 303kcal | Carbohydrates: 54g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 78mg | Potassium: 109mg | Sugar: 28g | Vitamin A: 285IU | Vitamin C: 2.7mg | Calcium: 29mg | Iron: 1.9mg