Christmas time in an Italian home is very eventful. We have so many culinary traditions that are both delicious and momentous. One of my favorite are Struoffoli. They are a tradition in Naples and also in NYC where there is a large Southern Italian population. I must admit, I usually buy them at an Italian bakery, but this year we are going to make them. We are going to start a tradition with the kids so that Marco and his cousin Freda will know how to make this very special, very Italian Christmas treat. I will report back on how the Stuoffoli making goes, but for now here is the recipe that we are going to use. Let us know if you tried to make them and how they came out. Would love to share tips/stories!
Ingredients
Dough:
2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon anise liquori
1 teaspoon pure vanilla extract
Canola oil, for frying
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups hazelnuts, toasted (see Cook's Note)
Vegetable oil cooking spray
Sugar sprinkles, for decoration
Powdered sugar, for dusting, optional
Ingredients
Dough:
2 cups flour, plus extra for dusting
1 large lemon, zested (about 2 teaspoons)
1/2 large orange, zested (about 2 teaspoons)
3 tablespoons sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 large eggs
1 tablespoon white wine, such as pinot grigio
1 teaspoon pure vanilla extract
Canola oil, for frying
1 cup honey
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 cups hazelnuts, toasted (see Cook's Note)
Vegetable oil cooking spray
Sugar sprinkles, for decoration
Powdered sugar, for dusting, optional
Begin by preparing the dough.
Form a well in the flour, and to the center, add the soft butter, sugar, milk, a pinch of salt, baking soda, eggs and anise liqueur.
Using your hands or a fork, start mixing the ingredients together, slowly incorporating the flour until you have a smooth, uniform dough. If needed, add additional flour or milk so that the dough is not too soft or too dense.
Once you have a smooth dough of the right consistency, continue kneading for 5 or 6 minutes. When done, cover the dough with a bowl and let rest for at least 15 minutes.
Once the time has past, begin preparing the struffoli.
Cut off a piece of dough and roll it out until it is about ½ inch thick in diameter. Cut the roll into small, ½ inch, cylindrical pieces. Repeat using the rest of the dough.
Then fry the struffoli, a few at a time, in a pan of hot oil. Once golden, after 5 to 10 seconds, remove from the pan using a slotted spoon. After frying, place the struffoli on a plate lined with paper towels. Finish frying all of the dough.
Prepare the icing by cooking the honey in a large pot. Once the honey begins to boil, add candied orange peel and mix with a spoon.
Let cook for 1 or 2 minutes, until the honey is foamy. Then remove the pot from the heat and add the struffoli. Stir them carefully, trying not to damage them, then transfer them to a plate. Immediately cover with the colored sprinkles.
Let cool and serve at room temperature.