Recipe for Baked Honey Balls (Italian Struffoli) | Almanac.com

Baked Honey Balls (Italian Struffoli)

Homemade Sweet Italian Struffoli with Honey and Sprinkles
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Brent Hofacker/Shutterstock
The Editors
Preparation Method
Snowvillage Inn, North Conway, NH.
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Baked Honey Balls, also known as Italian Struffoli, are a delightful traditional dessert that has been cherished for generations. These golden, bite-sized treats are made by baking small balls of dough and then drenching them in sweet honey syrup. Unlike other recipes, this is a baked Stuffoli (not fried), which dramatically cuts down on the time needed to be in the kitchen.

Often flavored with hints of citrus or vanilla, Struffoli cookies are adorned with colorful sprinkles, transforming them into festive delicacies, especially during holidays like Christmas and Easter. With their crispy exterior and tender interior soaked in honey, each bite offers a heavenly taste of Italy’s culinary heritage, making them a beloved dessert worldwide.

Stuffoli Dough

3-1/2 cups all purpose flour
1/4 cup granulated sugar
1-1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. 
  2. Line cookie sheets with parchment paper. 
  3. Sift flour, sugar, baking powder, and salt together in a large bowl.
  4.  In another bowl, whisk together eggs, oil and vanilla extract. Blend the two mixtures together just until a dough is formed. 
  5. Allow dough to ‘rest’ for 10 minutes. 
  6. Roll handfuls of dough on a lightly floured surface into ropes, each about 1/2-inch thick. Cut into 1/2 inch pieces. 
  7. Place the pieces of dough on the prepared cookie sheet and bake for about 15 minutes, or until light golden brown. 
  8. Cool on parchment paper on a wire rack.

Honey Sauce

3/4 cup honey
1 1/2 tablespoons orange juice
  1. Combine the honey and orange juice in a skillet over medium heat. Cook until syrupy (about 1-2 minutes).
  2. Add the dough balls to the skillet and turn off the heat. Gently toss until well coated, then let cool in the skillet for 5 minutes.
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