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.
Struffoli are a must-make at Christmas in many Italian homes.
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You may recall the cioffe I made earlier this year: Italian deep fried bows of lightly sweetened pastry?
What is Struffoli?
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. These little puff balls of dough are then coated in sweet honey for a finger-licking and slightly addictive treat! Actually, the question above should be “what are struffoli?” because it’s plural. Struffolo is singular.
Here’s my Nonna Chiarina’s easy struffoli recipe, or “cicerchiata” (CHEE-cherr-KEY-ahta) recipe which is another name for the same treat.
If you leave this platter in an accessible area, you will think it has a magical disappearing quality!
Serving Struffoli
What is a serving of struffoli? Does anyone even know? I would say half a cupful would be a proper amount per serving, but has it ever happened? I don’t think anyone really knows!
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.
Struffoli: a Honey Sweetened Italian Christmas Treat
Ingredients
- 3 eggs large
- ¼ cup sugar
- 1 oz Scotch whisky or any similar, clear liquor
- ¼ tsp salt
- 12 oz all purpose flour
- 8 oz honey warm, preferably raw, use more or less to your liking
- colored sprinkles or dragées
Instructions
- 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. 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.
- Finally, sprinkle with edible Christmas colored decorations, and/or silver dragees.
Notes
Nutrition
MERRY CHRISTMAS from my cucina to yours!
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First recipe I’ve seen that mimics my Caserta-born grandmother’s. Brava. I lost it and now I have this one. Thanks very much. Also, there was a bottle of Seagram’s 7 in my mom’s kitchen kept just for this recipe.
That warms my heart, Roger! So happy to provide a lost recipe (Caserta isn’t too far from my family’s village.)
Hi, Christina, I see you updated the recipe. Please clarify how much Scotch whisky should be in the recipe. The old recipe stated 1/4 cup the new one – 1/8 cup (60 ml), but 1/8 cup is 30 ml, not 60 ml?
Please reply. Thanks in advance!
Hi Ria, not sure about the update (it’s still the old recipe card), but you are correct, there is a mistake there. The ⅛ c (1 oz) is correct, so I edited it to say 30 ml. Thanks for catching that! The bottom line is that the amount isn’t critical as some people don’t even use it, it just makes the pastries a bit more crunchy. Let me know how they turn out! CC
Being Italian/Sicilian, there’s nothing better thane enjoying these traditional Italian treat on the cold mornings during the Christmas season with a nice cup of Espresso. A new Bialetti Dolce E Gabbana 3 cup Moka coffee maker would make a great cup of coffee to enjoy with friends and family, with Struffoli all my Christmas treats and throughout the year.
these look so very cute and delicious. merry festive season.
To you, too, Sherry!
You don’t add any butter or oil to the mix? I have looked at other recipes, and they call for some kind of oil or butter
You can make the other recipes, Mary, but I can guarantee that’s not the way they are made in Italy. This is an authentic Italian recipe (from Italy, not the US). I cannot tell you how many recipes I see from bloggers and websites sharing recipes they know NOTHING about. Some have never even tasted the original food, yet they claim to be “authorities” on the subject. It’s a sore spot with me as many times, I want people to know those are faux recipes, but I can’t say anything because it’s just not my place.
Sorry for the rant, but in short, no, there is no butter or oil. For the record, many Italian recipes, especially older ones never use butter because it just wasn’t an ingredient that was on hand. Hot country + no fridges = no butter. Enjoy
Oh.. THANK YOU… I am trying to create my Poppa’s (from Salerno near Pompeii) recipe & all I remember is him saying he used a “jigger of whisky” & the same recipe for the bows & the struffoli…. Yours seemed to be the closest thing…. I’m trying this tonight!!!! I am excited!!
Yes, yes! Same recipe, in fact we usually make some bows and then struffoli at the end with the same dough. The liquor helps make them crisp as well as rolling the dough very thin. Good luck!
My mom made struffoli for many special occasions.
I have followed the tradition especially at Christmas
My daughter-in-law requested them again for
Christmas Eve
They are so good. Cannot eat just one!!
Edie
Good for you! Keeping traditions going is more important then ever; we are losing so many!