Italian Honey Clusters
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 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.
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
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.