STRUFFOLLI
4-5 cups flour
6 eggs
(beaten)
2 tsp baking pdr
¼ cup salad
oil (Crisco is good)
1 tsp salt
1 qt salad oil
for deep frying
¼ cup white
wine
¼ - ½ cup pine
nuts
(RECIPE CAN BE DOUBLED OR TRIPLED)
If doubled start with
7 ¾ cups flour.
Sift
4 cups of flour, baking pdr, and salt in a bowl. Make a well in the center, add wine and ¼ cup
oil and eggs and blend gradually with a fork.
Kneed on a board until blended, smooth, and soft. Divide in half. Cover unused half with a damp cloth.
On
a well floured board, roll to ¼ inch, cut in ½ inch strips. With palms roll strips once over. Cut ¼ inch pieces with floured knife.
Deep
fry and drain on paper towels.
Simmer
honey to 2500 F. Stir in
nuts. Pour over nuggets and toss.
Continue
to stir occasionally. Cover tightly when
cooled.
Let
stand at least 24 hours turning now and then.
Serve
topped with hard colored sprinkles.