Baked Honey Balls (Italian Struffoli)
By Yankee Magazine|Dec 01 2008|
From Snowvillage Inn, North Conway, NH.
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
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, sugar, baking powder and salt together in a large bowl. In another bowl, whisk together eggs, oil and vanilla extract. Blend the two mixtures together just until a dough is formed. Allow dough to ‘rest’ for 10 minutes.
Roll handfuls of dough on a lightly floured surface into ropes, each about 1/2-inch thick. Cut into 1/2 inch pieces. Place the pieces of dough on the prepared cookie sheet and bake for about 15 minutes, or until light golden brown. Cool on parchment paper on a wire rack.
I’ve been making this delicious recipe for 9 years and I never thanked Snowvillage Inn or Yankee Mag. for posting it. It is wonderful to bake and not fry batches of struffola. It’s so much healthier and a time saver. Just line them up on the pan, bake, and done. It’s such a pleasure. My cousin makes them year round since I gave her the recipe. I have made changes and additions. Thank you for this recipe. It’s made a wonderful change for us.
How can I store these? I was thinking a cookie tin, or wrapped in celophane.
I am so excited to find a recipe that bakes them and NO frying!! Can I bake them ahead (how long?) and where to store them before coating them with honey?? Do they need to be refrigerated?