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Torrone Candy

Struffoli

Struffoli

These tiny honey covered fritters are so addicting, you won't be able to walk through the kitchen without stopping to pop a few in your mouth.  Our family makes these delicious treats in the days leading up to Christmas Eve but I have a good friend who makes them every year on New Year's Day. Whatever day you chose to make them you won't be able to resist them!  

There are many family recipes for struffoli, each with it's own twist. Here is the Andriola/Romano recipe. It does make a lot of struffoli, but they'll go quickly! You can certainly halve the recipe. There are also other recipes out there. I've made Mario Batali's struffoli recipe and it was very good.

10 cups flour

14 tsp baking powder

2 cups sugar

1 cup butter

2 1/2 tsp vanilla

1 tsp salt

14 eggs

4 cups canola oil

3 pounds of honey

1/4 cup citron

1/4 cup of orange peel

pine nuts (optional)

Combine flour, baking powder, sugar and salt in large bowl. Cut in butter. Make a well in the middle of the flour mixture and add beaten eggs and vanilla into center. Mix until the ingredients are combined.  The dough will be fairly sticky. Break off golf ball sized pieces and roll into a 1/2 thick log. Cut the log into 1/2 pieces. If the dough is not rolling well, add some flour. 

Heat oil to 375 degrees in a deep skillet or sauce pot, sides should be at least 3 inches. Drop balls of dough, enough to fill about half of the surface and cook until golden brown on all sides. When brown on all sides remove to a colander lined with paper towels. 

After they are all cooked, heat 3 pounds of honey with about 1/2 cup of water in a large sauce pot and heat until a thin consistency, about 150 degrees. Add citron, orange pell and pine nuts. Add the struffoli, a bit at a time and coat well. Remove from pan an place in serving dish. Repeat with remaining struffoli.