My great-grandmother brought over cookie recipes from Sicily when she came to the United States more than 100 years ago, and for as long as I can remember, my family has honored her family’s traditions every Christmas season.
Each year, we hold a baking party with all of our relatives and friends gathered in the kitchen to make biscotti (mainly “S” but letter-shaped cookies we call “riscotha”) and struffoli (tiny fried dough balls covered in honey and sprinkles). My sister will make pignoli cookies and seven-layer rainbow cookies; plus sometimes Regina (sesame) cookies. And we can’t forget about the Sicilian arancini (rice balls).
Struffoli-making holds dear memories because every single year someone would roll one giant ball and put it in the center of the baking sheet so that my late grandfather could play quality control. And my dad tells stories of how his bed and his brother’s bed in their childhood home would be covered in cookies for days (since there was no place else to store them). Now that my nephews are involved, that’s at least six generations carrying on our family’s legacy, since the recipe actually came from my great-great-grandmother – and probably further back.
Here’s a recipe for struffoli you can try with the kids this year. The dough is simple to make, and little ones love rolling the balls over and over.
Bakeries sell these around Christmas and Easter, but there’s nothing like a homemade cookie – with samples along the way!
Ingredients for the dough:
2 ½ cups all-purpose flour
3 large eggs
2 Tbsp sugar
2 Tbsp melted butter (or olive oil)
1 tsp vanilla extract
Zest of 1 orange or lemon (traditional and recommended)
Pinch of salt
Ingredients for frying and finishing:
Vegetable oil (for frying)
¾–1 cup honey
1–2 Tbsp sugar (optional, for extra gloss)
Rainbow sprinkles (nonpareils)
Optional toppings: candied fruit, chopped nuts
Instructions:
1. Make the dough
On a clean surface or in a bowl, combine flour, sugar, salt, and citrus zest. Make a well in the center and add eggs, melted butter (or oil), and vanilla. Mix until a dough forms, then knead until smooth and elastic (about 5–7 minutes).
Cover and let rest for 30 minutes.
2. Shape the dough
Cut the dough into small pieces and roll each into thin ropes (about pencil-width). Cut into tiny pieces—roughly ½ inch long. Don’t worry if they’re not perfect; rustic is the charm.
3. Fry
Heat about 2 inches of oil to 350°F. Fry the dough balls in batches until golden, about 1–2 minutes. Remove with a slotted spoon and drain on paper towels.
4. Coat with honey
Warm the honey (and optional sugar) gently in a large pan until fluid. Add the fried dough balls and toss gently until evenly coated.
5. Finish & serve
Transfer to a platter, shaping into a mound, wreath, or ring. Sprinkle generously with rainbow sprinkles.
Although we don’t do this (we stay very traditional), for a more kid-friendly version, keep the flavors simple. Skip any liqueur and use orange zest and vanilla for a mild, sweet dough. After frying and coating the honey balls, set up a topping station with rainbow sprinkles, mini chocolate chips, or colored sugar.
See how easy making struffoli is via our Instagram page.
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