Preparation

• Pour into a bowl:
  – 1 3/4 cups of whole wheat semolina;
  – 1 pinch of salt;
  grated lemon zest or grated orange zest;
  and mix with a silicone spatula.

  Pour into a graduated glass:
  – 3 1/2 tbsps of water;
  – 3 1/2 tbsps of white wine;
  – 3 1/2 tbsps of sunflower oil;
  and quickly emulsify the three liquids.

  Pour the liquids into the bowl with the dry ingredients and knead by hand until a firm but elastic dough is achieved.

  Form a loaf, place it in a freezer bag or wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.

• After 30 minutes, remove the loaf from the fridge and roll it out with a rolling pin to a thickness of 0.4 to 0.6 inches.

  Cut into strips and then into chunks; if you prefer, roll them into balls between your palms.

  Knead the scraps and cut more chunks until all the dough is used.

• Follow the instructions – program, temperature, and times – indicated in your appliance’s manual.
  Check the degree of cooking from time to time.

  Procedure with the Ariete – Friggi Sano Air Fryer [Eurospin]
  – set the temperature to 392°F;
  – preheat for 5 minutes;
  – remove the basket and place the cookies on the grill accessory, avoiding overlap;
  – cook for 10 minutes;
  – remove the basket and check the degree of cooking of the cookies;
  – shake the basket;
  – continue cooking for 5 minutes until the cookies are evenly crunchy and golden.

• Line a baking sheet with parchment paper.
  Place the cookies on the baking sheet.

  Preheat the oven.
  Bake in a fan-assisted oven at 356°F for 15-20 minutes, until the cookies are evenly golden.
  * times and temperatures may vary depending on the oven and the thickness of the cookies.

• Remove from the oven and let cool before serving or sweetening.

  Your whole wheat cookies for light pignolata or struffoli are ready.

  

• Light Pignolata or Light Struffoli with Honey [very little honey]
  Heat a non-stick saucepan:
  – add a small amount of honey and stir with a silicone spatula until it becomes liquid;
  – add the cookies and stir until they are evenly honey-flavored.
  Arrange them on a plate, on lemon leaves, or in small disposable muffin molds.
  Finish with lemon zest or orange zest and decorate with almond slivers or pine nuts.

• 

• Light Pignolata or Light Struffoli Caramelized with whole coconut sugar
  Heat a non-stick saucepan:
  – pour in a small amount of whole coconut sugar and a teaspoon of water and stir with a silicone spatula until it caramelizes;
  – add the cookies and stir until they are evenly coconut sugar caramel-flavored.
  Arrange them on a plate, on lemon leaves, or in small disposable muffin molds.
  Finish with lemon zest or orange zest and decorate with almond slivers or pine nuts.

  Light Pignolata or Light Struffoli Glazed with Extra Dark Chocolate
  Place the cookies on a plate or in small disposable muffin molds.
  Melt the dark chocolate in a double boiler or in a non-stick saucepan over very low heat, stirring with a silicone spatula.
  Pour the melted dark chocolate over the struffoli.
  Finish with lemon zest or orange zest.

• Pignolata or struffoli with honey, caramelized or glazed with extra dark chocolate, even in light version, are a dessert.

  Advice
  If you feel the need to indulge in a “treat,” do so intelligently and consider it an exception: if you crave a dessert, it’s better to consume it at the end of a complete meal rich in fiber and vegetables which slow down sugar absorption.

  Evaluate your glycemic response.

• In Naples, they are called struffoli, in Ragusa ‘mpagnuccata or pignolata.
  They are made by forming small balls from strips of dough rolled into cylinders and cut into chunks.
  Traditionally, they are fried or baked, then wrapped in plenty of honey and decorated with colored sprinkles or glazed.

  They are typical sweets of the Christmas tradition, Carnival, and San Giuseppe celebrations in Sicily.
  On the “cenas” – long tables – dedicated to the Saint, pignolata appears in various forms: balls cooked directly in honey or fried and then combined with honey, served on lemon leaves or shaped into symbolic forms like S and G – initials of San Giuseppe – or into a ring.

  Images from San Giuseppe Cenas
  – pignolata cooked directly in honey presented on lemon leaves;
  – pignolata fried and then mixed with honey presented on a small plate.