Ta-da! Thank you, Maxine

Maxine has now arrived back home from a trip away, and she went straight to the computer to share her recipe for Struffoli.

Please, if any of you make them, let us know. And, I’ll send my address to you, so I can be a test taster. I think that’s only fair. 

Thank you again, Maxine, you’re a star.

Struffoli – aka honey balls
2 lbs flour
2 cups sugar
1/2 cup butter
2 teaspoon baking powder
3 shots of anisette or sambuca
5 large eggs
Cream together sugar & butter, add anisette and eggs, gradually add flour and form a ball. Knead in flour until the dough no longer sticks to your hands. Now, cut a chunk of dough, not very big, just enough to make a rope with the thickness of your thumb. About a 1/2″ round and slice it in 1/2″ pieces. Then drop into hot oil. I use Canola and fried to a golden brown. I usually test it by cut one open to make sure it’s not doughy inside. Continue until all the dough is fried. In another pot, I pour in the honey and heat it up. Then I drop in the balls.I find by doing this you use less honey and it covers the Struffoli better.

If you want to, you can decorate with sprinkle and candy fruit. Let me know if there are any questions. I hope that I’ve written the directions clearly. (Absolutely clear, Maxine.)

The next post will reveal the secret of the 10 Neapolitan commandments, thanks to the sleuthing of another friend.




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23 responses to “Ta-da! Thank you, Maxine

  1. Honey Balls sounds like the beginning of a g-o-o-o-o-d night! 😉 😀
    HUGS!!! 😛

    Liked by 1 person

  2. Oh, perhaps we should all get together and have a honey ball party at Maxine’s. They sound delicious.

    Liked by 2 people

  3. Will try making them one of these days but think I’ll leave off the honey. I don’t like sweet things but the dough balls themselves sound rather nice. Maybe I could serve them with ice-cream?


  4. The term “honey balls” makes one sit up straight and listen – although I’m not sure (just a country boy at heart) what anisette or Sambuca are. Nonetheless, I shall be trying it. I have a lot of rhubarb – maybe I could use that instead? (just kidding)…

    Liked by 2 people

  5. well I am not sure if I will be able to make them for this holiday – but anisette i love….. andf hope to maybe make these – thanks for the recipe (thanks Maxine)

    Liked by 1 person

  6. I think I might give it a go but rather than Sambuca or anisette, I will try something else—maybe a black spice rum or even amaretto, as I’m not the fiery licorice fan….fireball might even be interesting….

    Liked by 1 person

  7. OMG don’t get me started on these! How much is a shot?


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