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Struffoli Recipe

   
 

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     Struffoli

Category   Desserts - Breads
Sub Category   None

Ingredients
6 eggs
4 cups of flour
4 tablespoons of butter, softened
2 teaspoons of baking powder
pinch of salt
1/2 cup of sugar (scant)
2 shorts of either Anisette or Limoncello
1 cup of honey, for the syrup (you may need a bit more)
4 tablespoons of water
 
3 tablespoons of sugar
nonpareils (thousands and thousands)
vegetable oil for frying- 1 cup

Instructions
Combine eggs, butter, sugar, and liquor. In a separate bowl, combine sifted flour, salt and baking powder, gradually adding to the egg mixture. Dough will be sticky
Roll out 3- inch sized balls of dough on floured work surface into long strips. cover remaining dough with tea towel, until ready to use. Cut on a slight angle into small pieces, 1/2 inch in length, placing pieces on parchment or waxed paper. When all the dough has been cut, prepare for cooking.
Heat oil in large saute pan. Place enough cut dough in bottom of pan to cover. Using a slotted spoon, stir until lightly golden. Place in colander to drain any excess oil.
When all struffoli are cooked, clean pan; place honey, sugar and water in pan, stir and bring to a boil, then reduce to simmer. Place struffoli in pan, coating with the honey mixture. Remove with slotted spoon and arrange on plates to resemble a wreath while still hot. Sprinkle with nonpareils.


Originally Submitted
12/29/2012





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