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Pignolata aka Struffoli (Italian Honey Balls) Recipe

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This recipe for Pignolata aka Struffoli (Italian Honey Balls), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. flour
1 stick butter
5 large eggs
pinch salt
oil for deep frying
1/2 honey
2 T. water
non pareil sprinkles

Directions:
Directions:
With a mixer, combine flour, butter, eggs and salt into a dough that is smooth and elastic. Cover and let it rest for 30 min. Mold the dough into log rolls and pinch off tiny balls, about 1/2 inch diameter. Heat oil to a depth of 4 inches. When hot, deep fry the balls a few at a time until golden. Drain on paper towels. In a saucepan, heat the honey, sugar and water until smooth. Drop the struffoli in the honey to coat. Place on a plate and shape into a mound. Sprinkle the non pareils on top.

Personal Notes:
Personal Notes:
This recipe is for the hard honey balls. For the softer version see the Struffoli recipe.

 

 

 

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