Zia Lucia’s “Struffoli” is a recipe that has been part of our family tradition for many years. Of course, they are always prepared at Christmas and never miss our table. This recipe has been passed down from our family for years, originating from Pietrelcina, in the province of Benevento, and for this reason, a particular liqueur, Strega, is used.

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 8/10 people
Cooking methods: Frying
Cuisine: Italian Regional

Ingredients

4 cups All-purpose flour
4 Medium eggs
1/3 cup Sugar
3.4 oz Strega liqueur
1 tbsp Olive oil
1 packet Baking powder
1 quart Vegetable oil
8.8 oz Wildflower honey
to taste Colored sprinkles

Preparation

Place the flour in a mound on a work surface.
Add the sugar, eggs, baking powder, liqueur, and olive oil in the center, and beat the ingredients with a fork, gradually incorporating the flour.
Then knead with your hands until the ingredients are perfectly blended and you get a smooth dough.
With the dough, make strips about ¾ inch in diameter, then cut them into pieces about ¾ inch long.
In a pot, heat a quart of vegetable oil until it boils and fry the Struffoli a little at a time.
As they color (it will take a few seconds), lift them with a skimmer and place them on a plate covered with paper towels.
Let them cool completely and remove the paper towels.
Place the honey in a pot, melt it over low heat, and as soon as you see bubbles form, pour it directly over the Struffoli.
Move them around to completely coat them with the honey.
Sprinkle the surface with colored sprinkles.