Struffoli

By á-51

Ingredients

• DOUGH
• 5 CUPS FLOUR
• 2 TEASPOONS BAKING SODA
• 8 EGGS
• 1 TEASPOON SALT
• HONEY MIXTURE
• MIX TOGETHER
• 24 OUNCES OF HONEY
• I SMALL BAG OF CRUSHED AMONDS
• GRADED ORANGE RIND

Preparation

Step 1

DIRECTIONS
BEAT EGGS IN A BOWL
ADD FLOUR, BAKING SODA AND SALT
MIX UNTIL DOUGH IS FORMED
(DEPENDING ON THE SIZE OF THE EGGS YOU MAY NOT NEED AS MUCH FLOUR)
PLACE DOUGH UNDER A BOWL TO KEEP MOIST
TAKE A SMALL AMOUNT OF DOUGH AND ROLL INTO A ROPE (ENOUGH FOR ABOUT 12 INCHES LONG)
CUT ROPE INTO SMALL PIECES (ABOUT ½ TO ¾ INCH LONG)
FRY IN LARGE SKILLET IN VEGITABLE OIL UNTIL BROWN
(THEY COOK VERY QUICKLY SO IT IS IMPORTANT TO KEEP YOU ATTENTION AND REMOVE AS SOON AS THEY ARE BROWN)
LET COOL AND PLACE BALLS IN A AIR TIGHT CONTAINER UNTIL READY TO COAT WITH HONEY

HONEY MIXTURE

MIX TOGETHER

24 OUNCES OF HONEY
I SMALL BAG OF CRUSHED AMONDS
GRADED ORANGE RIND

HEAT HONEY MIXTURE
STIR IN BALLS

REMOVE AND ADD SPRINKLES IF DESIRED

PLACE ON DISH AND SERVE