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Baked Honey Balls (Italian Struffoli)

Homemade Sweet Italian Struffoli with Honey and Sprinkles
Photo Credit
Brent Hofacker/Shutterstock
The Editors
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Preparation Method
Bake
Credit
Snowvillage Inn, North Conway, NH.
Sources
Inn to Inn Cookie Tour
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Baked Honey Balls, also known as Italian Struffoli, are a delightful traditional dessert that has been cherished for generations. These golden, bite-sized treats are made by baking small balls of dough and then drenching them in sweet honey syrup. Unlike other recipes, this is a baked Stuffoli (not fried), which dramatically cuts down on the time needed to be in the kitchen.

Often flavored with hints of citrus or vanilla, Struffoli cookies are adorned with colorful sprinkles, transforming them into festive delicacies, especially during holidays like Christmas and Easter. With their crispy exterior and tender interior soaked in honey, each bite offers a heavenly taste of Italy’s culinary heritage, making them a beloved dessert worldwide.

Stuffoli Dough

Ingredients
3-1/2 cups all purpose flour
1/4 cup granulated sugar
1-1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. 
  2. Line cookie sheets with parchment paper. 
  3. Sift flour, sugar, baking powder, and salt together in a large bowl.
  4.  In another bowl, whisk together eggs, oil and vanilla extract. Blend the two mixtures together just until a dough is formed. 
  5. Allow dough to ‘rest’ for 10 minutes. 
  6. Roll handfuls of dough on a lightly floured surface into ropes, each about 1/2-inch thick. Cut into 1/2 inch pieces. 
  7. Place the pieces of dough on the prepared cookie sheet and bake for about 15 minutes, or until light golden brown. 
  8. Cool on parchment paper on a wire rack.

Honey Sauce

Ingredients
3/4 cup honey
1 1/2 tablespoons orange juice
Instructions
  1. Combine the honey and orange juice in a skillet over medium heat. Cook until syrupy (about 1-2 minutes).
  2. Add the dough balls to the skillet and turn off the heat. Gently toss until well coated, then let cool in the skillet for 5 minutes.
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The Old Farmer's Almanac Editors

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Comments

Dee (not verified)

8 years 11 months ago

Wonderful not to have to use and dirty my food processor making sticky dough and then deep frying. This recipe is made in one bowl. There is no need to roll the dough. Just pinch off a piece from the bowl and roll into a ball. EASY! To the mix, I add 1 Tbl. of whiskey, rum, grand manier....whatever I have on hand. I let the struffola dry in a paper bag for a couple of days. Heat 1/2 cup of honey, orange zest and 1 tsp rum; add struffola and stir to coat. Pour onto tray and sprinkle with colored nonpareils. Perfecto! I will never fry struffola again.

Hi !!! I’m so excited to make this - always wanted to but don’t because of frying... am I understanding after you roll into balls you put the dough balls in a paper bag for a few days? How does the dough balls not stick together? Do u coat them w flour or something ? Tk u so much !!

Dee (not verified)

5 years 11 months ago

I bake the balls for 30 min. After they cool, I put them in a paper bag to dry and get crunchy for 3 days.

Victoria W. (not verified)

12 years 9 months ago

Why are these called "Honey Balls" if there is no honey?

In large pot, heat 1/2 cup of honey, orange zest, and (optional) 1 tsp rum, whiskey, B&B... Then add struffola and stir to coat. Pour onto tray and sprinkle with colored nonpareils.