Best 2 Struffoli Honey Balls Recipes

**Struffoli: Bite-Sized Honey Balls Drizzled in Citrusy Goodness**

Struffoli, a traditional Italian dessert, is a celebration of flavors and textures. These bite-sized honey balls, also known as Honey Balls or Pignoli Cookies, are a symphony of crispy exteriors and soft, chewy interiors. Originating from Naples, Italy, Struffoli has become a symbol of joy and festivity, often prepared during Christmas and other special occasions. This article presents two delightful recipes, the Classic Struffoli and the Limoncello Struffoli, each offering a unique twist on this timeless treat.

**Classic Struffoli:**

- Crispy outer shell made from simple dough flavored with lemon zest and Anisette liqueur.
- Tossed in fragrant cinnamon sugar for a sweet and warm touch.
- Drizzled with a luscious honey syrup infused with orange zest and lemon juice, creating a harmonious balance between sweet and citrusy notes.

**Limoncello Struffoli:**

- A refreshing variation on the classic recipe, featuring a dough infused with Limoncello, an Italian lemon liqueur.
- Enhanced with the vibrant flavors of lemon zest, vanilla extract, and a hint of cinnamon.
- Topped with a zesty Limoncello glaze, adding an extra layer of lemon-forward sweetness.

Both Struffoli recipes promise an explosion of taste and texture in every bite. They are perfect for any occasion, whether it's a festive gathering, a special dessert craving, or a culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Italian Honey Balls (Pignolata or Struffoli) image

Make and share this Italian Honey Balls (Pignolata or Struffoli) recipe from Food.com.

Provided by Vicki in CT

Categories Candy

Time 1h15m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
canola oil
1 cup honey
1 cup sugar
1 cup whole almond

Steps:

Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
Roll dough into 1/4 inch thick pieces.
Cut dough into 1/4 strips and roll thin (thinner than a pencil).
Cut off pieces of rolls making tiny pieces (smaller than peas).
Deep fry in oil. Drain well on paper towels.
Meanwhile heat honey and sugar. Boil for 15 minutes.
Stir hot syrup into dough pieces. Stir in almonds.
Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
Some put sprinkles on top but that is optional.

STRUFFOLI-HONEY BALLS

Struffoli-Honey Balls image

Christmas Holiday Favorite

Provided by Millie Terranova

Categories Other Desserts

Time 1h5m

Number Of Ingredients 21

Ingredients

2 c all purpose flour
1 large lemon zest, grated
1/2 large orange zest
3 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
3 large eggs
1 tsp vanilla extract
1 Tbsp lemonicello, rum or brandy or fresh lemon juice
1 c honey
1/2 stick unsalted butter, cut into pieces room temperature
GLAZE
1 c honey
1/2 c sugar
1 Tbsp lemon juice, fresh
TOPPINGS
candy sprinkles
or powder sugar
lemon zest, grated
orange zest, grated
OIL FOR FRYING-CANOLA, PEANUT OIL OR VEGETABLE OIL

Steps:

1. Mix all dry ingredients and then add wet ingredients and work it together until you have a smooth dough
2. Make a ball of the dough Refrig dough ½ hour. Will need extra flour for working dough Make a ball and cut into four pieces. Roll into ropes, cut and roll into small balls.
3. Drop into hot oil temperature 350 degrees, I use thermometer. Cook until golden brown. Drain on paper towels. I use Canola Oil, but can use peanut or vegetable oil
4. Melt honey and sugar until it is thin. Be careful not to over cook. Just melt enough so that it is blended. Place drained struffoli in big bowl, pour honey mixture and toss to cover struffoli. Add topping and enjoy. Must warn they are very addictive. Enjoy

Tips:

To make sure your struffoli are perfectly crispy, fry them in batches until they are golden brown and crispy. Don't overcrowd the pan, as this will cause the oil temperature to drop and the struffoli will become greasy.
Be careful not to overcook the struffoli, as they can quickly become dry and hard. Once they are golden brown, remove them from the oil and drain them on paper towels.
For a sweeter struffoli, you can add a little honey or sugar syrup to the dough before frying. You can also sprinkle them with cinnamon sugar or powdered sugar after they are fried.
Struffoli can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

Conclusion:

Struffoli are a delicious and festive Italian dessert that are perfect for any occasion. They are easy to make and can be customized to your own taste. Whether you prefer them simple or decorated, struffoli are sure to be a hit with your family and friends.