Steps

• Place the eggs in a bowl and beat them lightly.

  Add a pinch of salt and the flour, start kneading with a fork, then as soon as the dough gets some texture add the limoncello, mix further.

  Flour a pastry board, pour the dough onto it and knead by hand until smooth and compact, at this point wrap it in plastic wrap and let it rest for 30 minutes.

• Place the eggs in the bowl 20 secspeed 2.

  Add the flour and a pinch of salt 1 minknead.

  Add the limoncello and work 3 minknead.

  Flour a pastry board, pour the dough onto it and knead by hand until smooth and compact, at this point wrap it in plastic wrap and let it rest for 30 minutes.

• Cut small pieces from the dough, use your hands to shape many very thin sausages and cut each one into tiny pieces, place them apart on a lightly floured cloth.

  
  Once all the pignolata is ready, we can proceed to cooking.
  
  Heat plenty of seed oil in a high-edged pot, once the oil reaches the temperature (340°F) fry the dough pieces few at a time and let them brown on all sides, stirring them often with a slotted spoon (it will take about 2 minutes).

  
  Once browned, remove them from the oil and let them drain on frying paper.

  
  Once all are cooked and cool, pour them into a bowl without the paper and we can prepare the honey glaze.

• In a pan over the stove, lightly heat the honey, turn off the heat and add the grated lemon zest.

  
  Pour the honey over the pignolata and mix them gently and quickly to glaze everything evenly.

• Transfer the pignolata onto a tray and shape it into a ring as shown in the photo.

  Decorate with colored sprinkles as desired.

  Let it rest a bit before serving.

  

• The Calabrian Pignolata is ready to be enjoyed… Enjoy your dessert!

  Try all the other Christmas recipes you can find BY CLICKING HERE and for Carnival, you can find them BY CLICKING HERE.