Struffoli are an Italian speciality traditionally made around Christmas time. Every Italian family has their own preferred version. Ours is taken from the old Bertazzoni family cookbook that was begun over a century ago.


Ingredients for about 40 Struffoli
250 g of flour
2 g of salt
2 eggs
12 g of butter, melted
5 g of sugar
90 g of sugar
250 ml of honey
Vegetable oil for deep-frying
Coloured sprinkles (optional)


Combine the flour and salt. Beat together the egg, butter and the 5 g of sugar. Stir the egg mixture into the flour mixture and work it well with the fingers to make a soft, pliable dough.Roll the dough into ropes on a lightly floured surface, and cut into small pieces. Then roll each piece into a chickpea-sized ball.Immediately fry the balls in a large, deep pan with about 5 cm of oil heat preheated to 190º C. Fry in small batches so as not to overcrowd the pan. After about a minute or so they will rise to the surface golden brown. Make sure the oil returns to the right temperature between batches.Drain the cooked balls on paper towels and allow to cool. In a saucepan mix the honey and the 90 g (½ cup) of sugar over low heat. Stir until the sugar is completely dissolved into the honey. Sugar in the honey is the Bertazzoni touch; it makes the Struffoli crisper. Remove from the heat and add the drained Struffoli in batches to coat in the sweet mixture. Transfer to a platter and arrange in a ring or any other pattern you want. In some parts of Italy it is traditional to top with coloured sprinkles.Struffoli are eaten at room temperature and can be kept for two or three days.