Summary: Classic Italian cookie drenched in honey.
- 1 3/4 cup all-purpose flour plus more for kneading the dough
- 3 Large eggs
- Pinch of salt
- 1 orange zest
- 1 Lemon zest
- ½ teaspoon of almond extract
- ½ teaspoon of lemon extract
- 1 tablespoon orange juice
- Vegetable oil for frying
- 1 cup Fairview Farms honey
- In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
- Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
- Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
- Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
- Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
- When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
- To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.
Recipe courtesy of Fairveiw Farms Apiary, Fairveiw, MI