Pignolatta Recipes

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ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)



Italian Honey Balls (Pignolata or Struffoli) image

Make and share this Italian Honey Balls (Pignolata or Struffoli) recipe from Food.com.

Provided by Vicki in CT

Categories     Candy

Time 1h15m

Yield 30 serving(s)

Number Of Ingredients 8

2 cups flour
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
canola oil
1 cup honey
1 cup sugar
1 cup whole almond

Steps:

  • Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
  • Roll dough into 1/4 inch thick pieces.
  • Cut dough into 1/4 strips and roll thin (thinner than a pencil).
  • Cut off pieces of rolls making tiny pieces (smaller than peas).
  • Deep fry in oil. Drain well on paper towels.
  • Meanwhile heat honey and sugar. Boil for 15 minutes.
  • Stir hot syrup into dough pieces. Stir in almonds.
  • Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
  • Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
  • Some put sprinkles on top but that is optional.

PIGNOLI COOKIES I



Pignoli Cookies I image

They are pleasantly sweet, made with almond paste and pine nuts, but no flour.

Provided by Adele

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 36

Number Of Ingredients 5

12 ounces almond paste
½ cup white sugar
1 cup confectioners' sugar
4 egg whites
1 ½ cups pine nuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil.
  • Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.
  • Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
  • Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 11.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 7.3 mg, Sugar 6.2 g

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  • In a large bowl add sieved flour, softened butter, sugar, baking powder and lemon zest. Mix with your hands until you get crumbly texture.
  • Add 2 beaten eggs, mix again until the dough comes together. Knead with your hands for a couple of minutes. As a result you should have a dough ball that is not too soft but not crumbly either.NOTE: If the dough is too hard to knead add a tablespoon of warm milk or water. If it’s too loose, add some more flour.
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