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"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

Pignolata aka Struffoli (Italian Honey Balls) Recipe

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This recipe for Pignolata aka Struffoli (Italian Honey Balls) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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