Struffoli (Cicerchiata) An Authentic Italian Recipe

Struffoli are a honey-coated, traditional Italian Christmas treat. Little balls of pastry are deep fried, and coated in honey; simply delicious! Try this authentic Italian recipe from my Nonna.

Originally published December 24, 2013.

You may remember the cioffe I made earlier this year: deep fried bows of lightly sweetened pastry?

As an Amazon Associate I earn from qualifying purchases.

Struffoli or cicerchiata (referring to the fact that they look like little ceci beans) uses the exact same dough. However, instead of rolling out the pastry thinly and shaping into bows, little tiny balls are formed when the pieces of dough are fried.

Here’s my Nonna Chiarina’s easy struffoli recipe, or “cicerchiata” (CHEE-cherr-KEY-ahta) recipe which is  another name for the same treat.

 Struffoli Recipe

A traditional Italian recipe.        This will make two large open rings of small balls of dough. 
FULL PRINTABLE RECIPE BELOW

Ingredients~

• eggs
• sugar
• salt
• whisky or clear liqueur
• flour
• honey
• colored sprinkles, dragées

Using a mixer, place eggs, sugar, salt, and whisky in a large bowl.

Mix for two minutes or so (if making by hand, combine the ingredients, and whisk well).

Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix again. I love my Danish whisk!

Next, add the remaining flour and mix until a slightly sticky dough forms.

With hands, shape dough into a ball and refrigerate, covered, for about half an hour.

Remove from fridge and cut dough in half, and keep one half covered. Now, depending on how large you want your little balls to be, follow the directions below:

Small Balls of Struffoli

Cut the half piece of dough in two, and roll them out to about ¼” thickness. Slice into long strips, then cut into tiny pieces. Repeat with the rest of the dough.

Larger Balls of Struffoli

Cut a piece of dough from half of the batch and roll it into a long rope to about the thickness of a Sharpie, or between a Sharpie and a pencil. 

Then cut into small pieces. Repeat with the rest of the dough.

Using a cake lifter, gently and carefully drop the balls into hot oil.

Deep fry these little guys (in small batches), which will puff up into small balls of pastry which look like ceci, or garbanzo beans.

When they turn a little brown, remove from the hot oil and place on a paper towel-lined plate.

When all of the dough is fried, mix with some warm honey. Either add the struffoli to the honey in the pot, or pour warm honey over the warm struffoli in a bowl.

Shape into a wreath, fill a bowl, or place on a plate in a mound.

If making a wreath or ring, just keep piling on the balls and don’t worry about the shape. Once the ring cools, you can fix the form to your liking.

Finally, sprinkle with edible Christmas or multi-colored sugar decorations, and/or silver dragees.

Allow to cool completely. The cicerchiata ring will become more firm when cool. If you want an easier and quicker serving method, just use a festive bowl or plate to fill.

I hope you enjoy this struffoli recipe as much as my others!

How Long do Struffoli Last?

Struffoli are good for at least four days, but I doubt you will have this issue. They never last more than two days in my house! They’re quite addictive!

Storing Struffoli

There’s no need to refrigerate struffoli. Just keep them covered at room temperature.

Can I Freeze Struffoli?

If you want to freeze struffoli, do so before adding the honey, however, for best results, serve them fresh and as soon as they’re ready.

Continue to Content

Cicerchiata (Struffoli): a Honey Sweetened Italian Christmas Treat

Yield: 2 large rings

Prep Time: 30 minutes

Cook Time: 10 minutes

Resting Time: 30 minutes

Total Time: 1 hour 10 minutes

A traditional Italian fried dough treat, coated in honey.

Print

Ingredients

• 3 large eggs
• 1/4 cup (57 g) sugar
• 1/8 cup (60 ml) Scotch whisky (or any similar, clear liquor)
• 1/4 tsp salt
• 12 oz (340 g) plain/all purpose flour
• 8 oz (227 g) warm honey (preferably raw) use more or less to your liking
• colored sprinkles or dragées

Instructions

1. Using a mixer, place eggs, sugar, salt, and whisky in a large bowl. Mix for two minutes or so (if making by hand, combine the ingredients, and whisk well).
2. Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix again. I love my Danish whisk!
3. Next, add the remaining flour and mix until a slightly sticky dough forms. With hands, shape dough into a ball and refrigerate, covered, for about half an hour.
4. Remove from fridge and cut dough in half, and keep one half covered. Now, depending on how large you want your little balls to be, follow the directions below:
5. Small Balls of Struffoli: cut the half piece of dough in two, and roll them out to about ¼" thickness. Slice into long strips, then cut into tiny pieces. Repeat with the rest of the dough
6. Larger Balls of Struffoli: cut a piece of dough from half of the batch and roll it into a long rope to about the thickness of a Sharpie, or between a Sharpie and a pencil. Cut into small pieces. Repeat with the rest of the dough.
7. Using a cake lifter, gently and carefully drop the balls into hot oil. Deep fry these little guys (in small batches), which will puff up into small balls of pastry which look like ceci, or garbanzo beans.
8. When they turn a little brown, remove from the hot oil and place on a paper towel-lined plate.
9. When all of the dough is fried, mix with some warm honey. Either add the struffoli to the honey in the pot, or pour warm honey over the warm struffoli in a bowl. Shape into a wreath, fill a bowl, or place on a plate in a mound.
10. Finally, sprinkle with edible Christmas colored decorations, and/or silver dragees.

Notes

If making a wreath or ring, just keep piling on the balls and don't worry about the shape. Once the ring cools, you can fix the form to your liking.

Nutrition Information:

Yield: 20 Serving Size: 2 Tbsp
Amount Per Serving:Calories: 121Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 41mgCarbohydrates: 25gFiber: 0gSugar: 12gProtein: 3g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

MERRY CHRISTMAS from my cucina to yours!

Don’t miss another recipe or travel post; sign up for my free subscription below!

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.