These little, ball shaped cookies are a holiday favorite for many Italian families. They are sticky but delicious.
- 2 cups flour
- 3 eggs
- 1/4 tsp salt
- 2 cups oil
- 1 cup honey
- 1/2 cup sugar
- 3 Tbs powdered sugar
- Place the flour in a large mixing bowl and make a well in center.
- Add the eggs and salt to the well and knead until smooth.
- All the dough to rest for 10 minutes.
- Roll the dough out on lightly floured board until 1/4 inch thick.
- Cut the dough into 1/2 inch strips, and then cut the strips into tiny pieces 1/2 inch long.
- Shape these tiny pieces into balls.
- Heat oil to 350F.
- Drop the balls into the oil a few at a time.
- Cook until lightly golden, turning them constantly with a wooden spoon.
- Remove balls and drain them on paper towels.
- Combine the honey and sugar in a saucepan and boil over low heat about 2 minutes, stirring constantly.
- Add fried cookies, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute.
- Remove and put the cookies on a flat plate to cool.
- Sprinkle with powdered sugar as soon as they are cool enough to handle.
Note: Traditionally the dough is made on a table top by putting the flour and eggs on the table and mixing them. This is a bit too messy for my tastes. To better control the quality of the struffoli keep them small. Strufoli will stay fresh for weeks if they are kept in a cool, dry place.
Sturffoli originated the Naples area of Italy. Naples has been influenced by the Greek, Roman, French, English and Spanish who controlled Naples during different times. The name "struffoli" comes from the Greek “strongulos” which means “round in shape”--well, that's exactly what they are.