Struffoli are delightful tiny fried dough balls coated in honey and colorful sprinkles, making them a festive treat worth the effort. This traditional Neapolitan sweet has its origins in southern Italian convents, where cloistered nuns popularized and perfected the recipe.

For centuries, these convents served as confectionery hubs, where skilled nuns crafted intricate pastries such as Cannoli, Sfogliatelle, and Mini di Virgini. They sold these treats to support themselves, often passing them through grilled windows to eager customers. Struffoli, in particular, became a cherished Christmas gift that nuns would bestow upon noble families who had been especially generous throughout the year.

2 CUPS (10 OZ) ALL PURPOSE FLOUR

¼ CUP (1 ¾ OZ) SUGAR

PINCH OF SALT

¼ TSP BAKING POWDER

3 EGGS – lightly beaten

4 TBS BUTTER – unsalted, melted, cooled

2 TSPS VANILLA EXTRACT

2 QTS VEGETABLE OIL – for frying

1 CUP HONEY – or more as necessary

2 TBS NONPAREILS – multicolored, plus more for garnish

¼ CUP SLICED ALMONDS -toasted

2 TBS CANDIED ORANGE PEEL – finely chopped

CANDIED CHERRIES – as needed

DIRECTIONS:

Make the Dough: In a large bowl, whisk together the flour, sugar, salt, and baking powder.

Add the eggs, melted butter, and vanilla. Stir with a rubber spatula until a soft dough forms.

Transfer the dough to a clean surface and knead briefly (about 30 seconds) until it forms a ball. The dough will be slightly tacky.

(At this point, you can wrap the dough in plastic wrap and refrigerate it for up to 24 hours.)

Heat the Oil: In a large Dutch oven, add enough oil to measure about 2 inches deep. Heat over medium heat until it reaches 350ºF.

Shape the Dough: While the oil heats, divide the dough into 6 equal pieces (about 3 oz each). Flatten one piece into a 5×3 inch rectangle, with the shorter side facing you (grease your hands and countertop lightly for easier handling). Using a bench scraper or sharp knife, cut the dough lengthwise into 6 equal strips. Cut the strips crosswise into 10 equal pieces to create 60 pieces of ½ inch each. Separate the pieces and place them on the prepared baking sheets, ensuring they don’t touch. Repeat with the remaining dough.

Fry the Struffoli: Line a 13×9 inch baking pan with three layers of paper towels. Using a slotted spoon, gently submerge 23 to 30 pieces of Struffoli into the hot oil. Fry until they are crisp and golden brown, about 2 to 3 minutes, stirring frequently. Transfer the fried Struffoli to the prepared pan. Repeat with the remaining dough, adjusting the heat to maintain the oil temperature between 350ºF and 365ºF. Let the Struffoli cool completely (about 15 minutes). They can be stored in airtight containers at room temperature for up to 3 days or frozen in airtight freezer bags for up to 30-45 days.

Coat the Struffoli: In a large saucepan, heat the honey over medium-low heat until small bubbles appear across the surface. Off the heat, add the cooled Struffoli and stir until they are evenly coated. Return to heat and stir occasionally for about 4-5 minutes more. Remove from heat and let the Struffoli cool in the saucepan for 5 minutes.

Assemble: Lightly spray a serving platter with vegetable oil and wipe it with a paper towel, leaving a slight film. Add nonpareils, chopped almonds, and orange zest to the saucepan and stir to coat. Using a slotted spoon, lift the Struffoli from the saucepan and transfer them to the prepared platter, piling them into a mound.

Garnish with candied cherries.

NOTE: Let the Struffoli cool completely before wrapping them tightly in plastic wrap for gift-giving or storage.

BUON MANGIATA!