Italian Honey Clusters
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
Total TimePrep: 45 min. + standing Cook: 5 min./batch
Makesabout 2 dozen
- 3 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon aniseed, crushed
- 1/8 teaspoon salt
- 4 large Nellie’s Free Range 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
- 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 Facts1 serving: 161 calories, 5g fat (1g saturated fat), 31mg cholesterol, 27mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.
Originally published as Amazing Italian Honey Cookies in Ultimate Cookie Swap 2015
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