Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon Amaretto liqueur
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1/2 cup honey
- 1/4 cup Amaretto liqueur
- 1/2 cup slivered almonds, toasted
- Powdered sugar, for dusting
Special equipment needed:
- Large mixing bowl
- Electric mixer or stand mixer
- Candy thermometer
- Large pot for frying
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, Amaretto liqueur, and vanilla extract. Mix until a dough forms.
2. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 10 minutes.
3. Cut the dough into small pieces and roll them into ropes about 1/2 inch thick. Cut the ropes into small pieces about the size of marbles.
4. Heat vegetable oil in a large pot to 375°F. Fry the dough pieces in batches until golden brown, about 2-3 minutes. Use a slotted spoon to transfer the struffoli to a baking sheet lined with parchment paper.
5. In a small saucepan, heat the honey and Amaretto liqueur over medium heat until it comes to a simmer. Cook for 2-3 minutes until slightly thickened.
6. Drizzle the honey mixture over the fried struffoli and toss to coat. Sprinkle with toasted slivered almonds and dust with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes about 6 servings
Nutritional information:
Calories per serving: 450
Total fat: 16g
Saturated fat: 5g
Cholesterol: 90mg
Sodium: 90mg
Total carbohydrates: 70g
Dietary fiber: 2g
Sugars: 38g
Protein: 7g
Substitutions for ingredients:
- Almond extract can be used instead of Amaretto liqueur for a non-alcoholic version.
- Hazelnuts or pistachios can be used instead of slivered almonds.
Variations:
- Add lemon or orange zest to the dough for a citrusy twist.
- Roll the fried struffoli in cinnamon sugar instead of honey and almonds.
Tips and tricks:
- Keep the dough covered with a towel to prevent it from drying out.
- Use a slotted spoon to transfer the struffoli to the honey mixture to prevent them from getting soggy.
- Toast the slivered almonds in a dry skillet over medium heat until golden brown.
Storage instructions:
Store the Amaretto-Glazed Struffoli in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the struffoli on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
Presentation ideas:
Arrange the Amaretto-Glazed Struffoli on a platter and sprinkle with powdered sugar. Serve with espresso or cappuccino.
Garnishes:
Sprinkle with chopped pistachios or hazelnuts for added crunch.
Pairings:
Serve with a glass of Amaretto liqueur or a sweet dessert wine.
Suggested side dishes:
Serve with fresh fruit or a cheese plate for a light dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is manageable.
Food safety advice:
- Use a candy thermometer to ensure the oil is at the correct temperature for frying.
- Be careful when working with hot oil to avoid burns.
Food history:
Struffoli is a traditional Italian dessert that originated in Naples. It is typically served during the Christmas season.
Flavor profiles:
The Amaretto-Glazed Struffoli has a sweet and nutty flavor with a crunchy texture.
Serving suggestions:
Serve the Amaretto-Glazed Struffoli as a festive dessert for the holidays or special occasions.
Related Categories
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Region: Italian
Taste: Sweet, Nutty, Caramelized, Crunchy