Struffoli


Ingredients

1 3/4 cups flour
1/2 teaspoon nutmeg
2 Tablespoons sugar
pinch salt
3 large eggs
1/2 teaspoon vanilla
3 Tablespoons unsalted butter, melted and cooled
1 cup GOLDEN BLOSSOM HONEY
2 teaspoons grated lemon rind
1/3 cup coarsely chopped pistachios
2 cups shortening for frying

Directions

Preheat oven to 350°. In a medium bowl combine flour, nutmeg, sugar and salt. In a separate bowl, lightly beat eggs with vanilla and butter. Make a well in the middle of the flour and stir in egg mixture (dough will be sticky). Knead on a lightly floured board until dough is smooth. Divide into 8 pieces and roll into ½" ropes. Cut into ½" lengths and place on lightly oiled wax paper. Heat shortening in a large pan to 350°. Fry dough in several batches until golden, about 3-4 minutes per batch. Remove with slotted spoon to paper towels to drain. Meanwhile, heat honey in a small saucepan with the grated lemon rind. When all the dough has been fried, place in a medium bowl and pour honey over it. Using hands, shape into a wreath on serving dish. Decorate with ribbon and silver almonds or chopped pistachios. Cover with plastic wrap and store in a dry, cool place. Can be made several days in advance. Serves 8.


golden blossom honey product