Struffoli Zia Peppina Version Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. flour, 2 tsp. olive oil, 1 tsp. baking powder, 4 to 5 eggs, frying oil, honey, cinnamon, toasted almonds.
|
|
Directions: |
Directions:Mix together all the ingredients first with 4 eggs and use more if needed to get a shiny and very smooth dough. (One of the versions of this recipe called for 8 eggs). Knead about 15 minutes. Roll into 5 balls and place under a bowl to rest. Remove one ball at a time and flatten with the palm of your hand to about one inch thickness. Slice about 1/2 inch strips. Using your hands, roll each strip into a long cord about 1/4 inch in diameter. Place aside until you have rolled out all the cords. Place three or four cords on the board and using a sharp knife cut at about 1/4 inch intervals. You will have a mess of balls about the size of a pea. Place aside on a flat surface spreading them out. The dough will continue to dry out a little. Bring oil to a point hot enough to fry the dough. Test by dropping one of the balls in and if it bubbles nicely it is ready. Throw in about a cupful at a time. Use a skimmer to remove from the hot oil when lightly brown and place in a colander that has been lined with paper toweling. Wet a clean pastry board with cold water. Heat 1 cup honey in a large pot. Allow honey to come to a boil and let it boil until the honey forms a thread when you let it flow from a spoon. Throw in about 4 cups of fried dough balls to which you have added some bits of toasted almonds. Turn and coat all the balls. Dust with cinnamon to taste. Turn out on a wet board. Using your hands which you wet in cold water, shape the balls into a ring. Sprinkle with confetti. Set aside to dry and keep in cool place. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Struffoli Zia Peppina Version is from