Italian Honey Clusters

Name: Italian Honey Clusters
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: about 2 dozen.
Cuisine: Asian Appetizers, Asian Desserts, Indian Recipes
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

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, Indiana

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.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

MsB2

Feb 3, 2020

My girlfriend’s mother used to make these at Christmastime. Although, their family did not use the anise seed, they are wonderful and sticky and fun to eat. She called them by a traditional Italian name which escapes me.
lindaaiello

Apr 30, 2019

My mother in law made this struffoli for holidays, and like Ellen said, we made a tower of the crunchy little balls with everyone breaking off pieces. This recipe is close to hers. A little easier I think. WE leave out anise (kids dont like) and add almond and vanilla. I had forgotten about this recipe so thank you for reminding me we were missing something for the holidays. Lindy
Ellen

Mar 26, 2019

This is the Italian traditional dessert called Struffoli where the balls are placed in a wreath or tower and served as a centerpiece on the dessert table at Easter or Christmas. We always had this on our table when I was a child. It is so delicious. My recipe calls for additional lemon and orange zest and pignoli nuts.