Struffoli Italian Honey Balls

Ingredients

• 2⅔ cups flour
• ¾ tsp baking powder
• 5¾ tbsp butter (melted)
• 1 zest orange
• 3 eggs
• 2¾ tbsp sugar
• 3 tbsp Grand Marnier or Orange Juice
• pinch salt

TOPPINGS

• 10½ ounces honey
• slivered almonds
• sprinkles

Instructions

1. In a large bowl whisk together the baking powder, the flour and the salt, then add the orange zest, butter, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
2. Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1-½ tbsp flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
3. Place the dough on a lightly floured surface and roll into thin ropes ¼ inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
4. In a medium pot add 2 to 3 inches of oil and heat to 350°Fahrenheit add the struffoli turning a couple of times and when golden drain on a paper towel lined plate and let cool.
5. While struffoli are cooling in a large pan on low/medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
6. Then form the honey balls into desired shape, dome, donut pyramid.  Let the finished Struffoli sit until the honey solidifies (approximately 1½ - 2 hours) and then serve.

This article and recipe adapted from this site!