Italian Honey Clusters Recipe

Italian Honey Clusters Recipe
Italian Honey Clusters Recipe photo by Taste of Home
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Italian Honey Clusters Recipe

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My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn’t boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, IN
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + standing Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + standing Cook: 5 min./batch

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon aniseed, crushed
  • 1/8 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/3 cup 2% milk
  • Oil for deep-fat frying
  • 1 cup honey
  • 1/4 cup sugar
  • 1/2 cup pine nuts, toasted
  • Nonpareils, optional

Directions

Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.
Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven.
In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils. Yield: about 2 dozen.
Originally published as Italian Honey Clusters in Cookies & Candies Bookazine 2015, p34

Nutritional Facts

1 serving: 161 calories, 5g fat (1g saturated fat), 31mg cholesterol, 27mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 3 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon aniseed, crushed
  • 1/8 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/3 cup 2% milk
  • Oil for deep-fat frying
  • 1 cup honey
  • 1/4 cup sugar
  • 1/2 cup pine nuts, toasted
  • Nonpareils, optional
  1. Line 24 muffin cups with paper or foil liners. In a large bowl, whisk flour, cinnamon, aniseseed and salt. Stir in eggs and milk. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Shape into a disk; wrap in plastic. Let stand 1 hour.
  2. Divide dough into six portions. Roll each portion into 1/2-in.-thick ropes; cut crosswise into 1/2-in. pieces. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry pieces, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Place dough pieces in a large heatproof bowl and keep warm in a 200° oven.
  3. In a large heavy saucepan, combine honey and sugar. Bring to a boil over medium heat; boil 1 minute. Immediately remove from heat and drizzle over dough pieces. Stir to coat. Immediately spoon into prepared cups. Sprinkle with pine nuts and, if desired, nonpareils. Yield: about 2 dozen.
Originally published as Italian Honey Clusters in Cookies & Candies Bookazine 2015, p34

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