Struffoli

Struffoli

(Italy)

makes 8 to 10 servings

Struffoli, Italian honey cookies, are a traditional Italian Christmas cookie.

                                                                               Prep time: 1 hour

                                                                               Cook time: 30 minutes

                                                                               Total time: 1 hour 30 minutes

Ingredients

dough:

2 cups flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

1/2 large orange, zested (about 2 teaspoons)

3 tablespoons sugar

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

3 large eggs

1 tablespoon white wine, such as pinot grigio

1 teaspoon pure vanilla extract

canola oil, for frying

honey sauce:

1 cup honey

1/2 cup sugar

1 tablespoon lemon juice

decorations:

Multicoloured sugar sprinkles, for decoration

Powdered sugar, for dusting, optional

Preparation

create the dough:

Pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder in the bowl of a food processor until evenly distributed.  Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla and continue pulsing until the mixture forms a ball.  Remove the dough ball from the bowl and wrap in plastic wrap, refrigerate for 30 minutes.

form the cookies:

Divide the dough into 4 equal-sized pieces and, one at a time, roll out each piece of dough into ropes about the size of a pencil, 1/4-inch thick, on a lightly floured surface. Cut each rope into 1/2-inch long pieces.

Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess.

fry the dough balls:

Fry the formed dough balls until golden brown in a deep pot or frying pan in which about 2 inches of the oil has been heated to 375 degrees F. (or use a deep fryer filled with the manufacturer’s dictated amount of oil heated to 350 degrees F), about 2 to 3 minutes. Transfer the fried dough balls to a paper towel-lined plate to drain.

coat the cookies in honey:

In a large saucepan over medium heat combine the honey, sugar, and lemon juice, bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes.

Remove the pan from the heat. Add the drained cookies and stir until the cookies are coated with the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Using a large slotted  spoon remove the cookies from the pan and arrange the struffoli, in layers, in a Christmas tree shaped pile generously sprinkling each layer with the multi-coloured sprinkles before adding the next level.  Dust the pile with powdered sugar if desired.

service:

Struffoli are normally served accompanied by dark espresso coffee generously laced with anisette and served on a small plate for each person to eat with a spoon (to keep your fingers from getting sticky).  

Melt in Your Mouth Meringues

Melt in your Mouth Meringues

(America)

makes about 50

These are my all time favourite cookie, light and airy and as the recipe title says, these cookies absolutely melt in your mouth.

Ingredients

6 egg whites

1 teaspoon vanilla

pinch of salt

¼ teaspoon cream of tartar

1 ½ cups sugar

Preparation

Line 2 large cookie sheets with parchment paper.

Preheat oven to 225° F.

create the dough:

Place egg whites in a mixing bowl and beat with a hand mixer until the whites become foamy.  Add the vanilla, the salt, and the cream of tartar while continuing to beat the egg whites.  Add the sugar, a teaspoon at a time, beating for about a minute between additions.  Continue beating the mixture after the last of the sugar has been added for about 8 minutes until the egg whites become very stiff, glossy, and smooth.*

form the cookies:

Using a spoon, put the mixture into a large pastry bag fitted with a ½-inch star tip.  Pipe the meringues onto the prepared cookie sheets allowing about 1-inch between each meringue.

bake the meringues:

Reduce the oven temperature to 200° F. and bake the meringues for 1 ½ to 2 hours until the meringues are dry to the touch, remember meringues don’t really bake they dry.  Turn off the oven and leave the cookie sheets in the oven until the oven cools enough so you can remove the cookie sheets from the oven with your naked hand.

service:

When the meringues are thoroughly cooled either remove from the cookie sheets to a serving platter or to a lidded container and store in a cool dry place.

* colouring or flavoured extracts can be added at this point one drop at a time until the colour or flavour you desire is achieved.  Do not add too much colouring or flavouring or the meringues will go flat.