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    Struffoli di Napoli

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    Struffoli di Napoli

    These citrus-flecked, honey-drenched nuggets of Neapolitan naughtiness will bring the sweetness of a southern Italian holiday into your kitchen

    • Preparation time: 30 minutes, plus 30 minutes standing
    • Cooking time: 20 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • 300g Self-raising flour
    • 130g Caster sugar
    • 2 Oranges, grated zest of 1, zest of 1 cut into long, thin lengths
    • 1 Lemon, grated zest
    • 2 Large eggs
    • 400g Clear honey
    • 3 tbsp Brandy
    • 300ml Olive oil
    • 1 tbsp Mixed peel
    • 2 tbspToasted, chopped hazelnuts
    • 1 tbsp Silver balls


    1. Mix the flour and 30g sugar with a pinch of salt. Stir in the grated orange and lemon zests and the eggs. Knead the mixture together into a soft dough; leave to stand for 30 minutes.
    2. Meanwhile, pour the honey into a pan and add the remaining sugar. Stir over a gentle heat until it has dissolved, then bubble for 3–4 minutes, until slightly thickened. Take off the heat and stir in the brandy. Leave to cool.
    3. Break the dough into walnut-sized balls; roll each ball into long, snake-like lengths the diameter of a crayon. Cut each into lengths just over 1cm long. Heat the oil in a large frying pan or heavy-based saucepan to 190°C or until a cube of bread turns golden in 20 seconds. Cook the pellets a few at a time, for about 3 minutes per batch, until puffed and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until the pellets are cooked, then transfer them to a large bowl. Add the mixed peel, hazelnuts and honey mixture and stir until everything is well mixed. Pile onto a serving plate and decorate with the strips of orange zest and the silver balls.

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    Drinks recommendation

    Give yourself plenty to feel guilty about by washing down these zesty treats with a glass of grappa.


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