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.