the (neapolitan) italian struffoli
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An Italian Christmas table, at the end of the night (or lunch), is full of Pandoro, Panettone, Limoncello, Amari… So there’s no need to prepare a cake too.
But everyone will certainly have one tiny struffolo, maybe two, maybe four, maybe a few more while playing cards lately in the day…
We are talking of tiny dough balls, fried and dipped in honey, lastly sprinkled with colorful confetti.
Ingredients
125 gr (5.4 oz) of 00 flour
1 egg
15 gr (0.5 oz) of white sugar
25 gr (0.9 oz) of butter, room temperature
2-3 tablespoons of limoncello liquor
The zest of ½ organic lemon
Salt
250 ml (8.5 oz) of extra-virgin olive oil
100 gr (3.5 oz) of pure honey
10 gr (0.3 oz) of confetti
Preparation
