Italian cookie easy

Italian cookie easy

Thursday, December 23, 2010

Struffoli Recipe: Christmas cake typical Neapolitan

Struffoli a Christmas cake are typical of the area of Naples. As often happens withthese regional recipes not only for Christmas, everyone has their own cooking,perhaps taken from a regional cookbook or handed down by family elders, as I like tothink. Having no relatives in Naples, but having been on several occasions theopportunity to taste them, I have entrusted to me a recipe that was passed by a friend,so I welcome your versions!

Ingredients for struffoli:

* 300 g flour + one for work
     * A spoonful of sugar
     * a knob of butter
     * 3 medium eggs
     * a lemon
     * brandy
     Bicarbonate *
     * wildflower honey 300 g
     * tails of colored sugar
     * oil for frying


Put the flour into a bowl with sugar, butter and beaten eggs lightly with a fork. Join thegrated rind of lemon, a glass of brandy and the tip of a teaspoon of baking soda.

Knead vigorously until you have a dough that does not stick, smooth and fairlycompact. Let stand for two hours covered with a cloth.

Divide the dough into balls and roll a lot on the floured work surface, as if making thedumplings, then cut them into pieces an inch sticks and place on a floured cloth.

Fry in hot oil, after removal of the flour, pushing them with a skimmer below the oil level.Drain them when they are puffy and golden fried to leave them on paper.

Put the honey in a saucepan and let it melt over low heat, then remove from heat and add the struffoli, stir to soak them good with honey. Pour half of the tails also colored,then place on serving platter and fill with other colored tails.

Let cool 2-3 hours and serve. If you want to be a classic hole in the center put in the middle of an empty plate which is then removed before the struffoli bring to the table.

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