LOOKING for: Italian Honey Balls?

albertarDecember 11, 2005

Does anyone have a recipe for those Italian Honey ball sweets? I don't know the name of them, but they are so good, each about an inch in size, dipped in honey and then dipped or sprinkled with multi-color sprinkles. Thanks so much in advance.

Alberta

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ginger_st_thomas

Is this it?

Here is a link that might be useful: Strufoli

    Bookmark   December 11, 2005 at 4:06PM
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shesalittlebear

Hello Alberta,

Could these be the cookies that you are looking for? I have never made or eaten them. I just saw the show today on FoodTV.

Cheers,

Angelique

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_32542_PRINT-RECIPE-FULL-PAGE,00.html

Turdilli Recipe courtesy Michael Chiarello
See this recipe on air Saturday Dec. 17 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Yield: 200 Cookies
User Rating:

4 cups all-purpose flour, plus more for dusting work surface
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pure olive oil
3/4 cup red vermouth, Marsala, sweet sherry, or other sweet wine such as Vin Santo
2 large eggs
4 to 6 cups peanut or vegetable oil, for deep-frying
About 2 cups honey, warm

Sift together the flour, nutmeg, cinnamon, allspice, baking powder, and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix together the olive oil, vermouth, and eggs until well blended. Add the dry ingredients all at once and mix on low speed until the mixture forms a cohesive mass. Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball, flatten, and place in a bowl. Dust the top lightly with flour, cover with a towel or plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the dough to relax.
If necessary, lightly dust the work surface with flour. Cut the dough into 6 or 8 pieces. Roll each piece into a rope 1/2-inch in diameter. Cut the ropes into 1/2-inch pieces. Shape into "gnocchi" with a gnocchi board, butter paddle, or on the back side of the tines of a fork. The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear.
Heat the oil in a deep-fryer or deep pan to 350 degrees F.
Fry the cookies in about 4 batches until puffed and medium to dark brown, about 1 1/2 minutes. It is easiest to pile the cookies in a sieve or fry basket and then dip them into the hot oil. Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. The number of cookies you add to the oil and the amount of oil will change the timing. The cookies first turn light gold, then a light brown, and finally almost a light milk chocolate color. Remove just as they get to this color or a little before. Drain on paper towels.
While still hot, put the cookies in a large shallow dish and pour the honey over them. Toss the cookies several times as they cool. If the cookies absorb all the honey, add more - they should be fully saturated. Serve in a pretty bowl or store in a covered container. They will keep for about 1 week.
Chef's Notes: Starting with a 1/2-inch piece of dough yields a cookie about 1 inch long, perfect for popping in your mouth all at once. They can be made smaller or larger, depending on your preference. Two hundred sounds like a lot of cookies. But once you taste one you will understand why you should be thinking about making several batches in quick succession.

Episode#: MO0602
Copyright 2003 Television Food Network, G.P., All Rights Reserved

    Bookmark   December 11, 2005 at 11:13PM
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roselin32

The mother of an Italian girl I went to high school with used to make those Strufoli and they were just the best things I had ever had. Every Christmas we would wait for her to make them.

    Bookmark   December 12, 2005 at 9:24PM
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albertar

Thank you all for replying, the honey balls are actually called Stufoli, thanks so much GingerSt.Thomas. Hopefully I'll get to making some for the holidays coming.
Alberta

    Bookmark   December 14, 2005 at 3:58PM
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ginger_st_thomas

You're very welcome. I've never tasted them. Hope you like the recipe.

    Bookmark   December 14, 2005 at 4:13PM
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roselin32

Alberta, can I come to your house when you make them??
They are so good.
RL`

    Bookmark   December 14, 2005 at 8:48PM
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jane__ny

My Italian neighbor makes them every Christmas. They are sooo good. They do take a lot of time to make. But they are worth it.
Jane

    Bookmark   December 15, 2005 at 11:25PM
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juliegreyhound

sift together:
3 1/2 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt
make hole in center and add:
3 eggs
1stick of butter into small pieces
1 cup of sugar
3-4 Tablespoons of vanilla
kneed together. Put in bowl and cover with wax paper let rest for at least 1 hour.
Take a small amount out and kneed with flour so it does not stick to your hands
roll into rope size pieces and cut into 1 inch balls
when you finish making all the balls heat veggie oil and drop 1 ball in so it fries fast and turns golden brown
fry the balls so they are golden
4X the reicpe you will need 5 lbs of warm honey
mix together add almond slices and top with colored hard ball sprinkles
if you have any questions call me at (516) 644-5632

    Bookmark   December 27, 2006 at 8:16PM
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