the (neapolitan) italian struffoli

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.

Category: desserts


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
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


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Added 3 years ago by:
Claudia Rinaldi Spartera Claudia Rinaldi Spartera
     10 recipes
1 person cheffed this recipe
Claudia Rinaldi Spartera
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