Struffoli Neapolitan Christmas cakes

Struffoli Neapolitan Christmas cakes

Contessa Nera degli Struffoli recipe Ingredients600 g of flour2 spoonfuls of sugar80 g of butter or 25 g of lard400 g of honey1 glass of limoncello100 g of candied fruit (optional)rind of half a lemoncoloured nuggets1 pinch of salt for frying PreparationPlace the flour on a pastry board, add the eggs, butter, sugar, lemon rind, 1 glass of limoncello and a pinch of salt. Knead everything until you get a smooth and homogeneous ball. Let it rest for half an hour. Work the dough again and divide it into several parts (as big as a fist). Make many strips one finger thick, then from these, formed many small balls that you will place, without overlapping them, on a floured cloth. In a large saucepan put plenty of oil and as soon as it is ready, dive into the balls (shake them first from the excess flour) and let them brown, be careful not to burn them. Drain them and let them dry on absorbent paper. Place them on a tray. In the meantime, liquefy the honey in a bain-marie, as soon as it is ready, cover the struffoli and garnish with coloured candies and candied fruit. If you don't like it too much, you can halve the dose of honey.

 
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