"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Struffoli (Honey Balls) Recipe

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This recipe for Struffoli (Honey Balls), by , is from Nana's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nana

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. flour
1/4 tsp. salt
3 large eggs
Vegetable oil for deep frying
1-1/2 c. honey
Sliced, toasted almonds if desired

Directions:
Directions:
In a large bowl, combine 1-1/2 cups flour and the salt. Add the eggs and stir until smooth, about 5 minutes; add a little more flour if the dough seems sticky.

Shape the dough into a ball. Cover it with an overturned bowl and let rest for 30 minutes.

Cut the dough into 8 pieces. Roll one piece under your palms into a 1/2" thick rope. Cut the rope into 1/2" pieces. If dough is sticky, use a tiny bit of flour to dust the board or your hands. Don't coat it with flour, or the oil will foam up when you fry the Struffoli.

Pour about 2" oil into a deep heavy saucepan or deep fryer. Heat the oil to 370 degrees or until a small bit of the dough dropped into the oil sizzles and browns in one minute.

Slip enough of the dough pieces into the pan that will fit without crowding. Cook until the Struffoli are crisp and golden, about 1 to 2 minutes.

When all the Struffoli are fried, gently heat the honey just to a simmer in a large, shallow saucepan. Remove from the heat, add the Struffoli, and stir well. Pile the Struffoli on a serving plate and sprinkle with the nuts, if you like.

 

 

 

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