Description
Struffoli from Naples brings pure joy right to your holiday table, with crispy honey-drizzled dough balls that sparkle with festive cheer. Crunchy, golden, and utterly delightful, these traditional cookies will make your family celebrations deliciously memorable.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup ground walnuts
- ½ cup unsalted butter
- 1 large egg
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup apricot or raspberry preserves
Finishing Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar
Instructions
- Cream ½ cup softened unsalted butter and ½ cup granulated sugar in a mixing bowl until the mixture becomes pale and airy.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, blending thoroughly until completely incorporated.
- Sift 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt together in a separate bowl.
- Gradually fold the dry ingredients into the butter mixture, creating a smooth, cohesive dough.
- Mix 1 cup ground walnuts with 2 tablespoons granulated sugar and ¼ cup apricot preserves in a small bowl to create the filling.
- Divide the cookie dough into 4 equal portions on a lightly floured surface.
- Roll each dough portion into a thin rectangle approximately ⅛ inch thick.
- Spread 2 tablespoons of walnut filling evenly across each rolled dough rectangle, leaving a small border around the edges.
- Carefully roll each filled rectangle into a tight log, pinching the seams to seal.
- Place cookie logs on a parchment-lined baking sheet, positioning them seam-side down.
- Bake at 350°F for 22-25 minutes, rotating the baking sheet halfway through, until edges turn light golden brown.
- Remove from oven and let cookies cool completely on the baking sheet for 15 minutes.
- Dust the cooled logs generously with powdered sugar using a fine-mesh sifter.
- Slice each log into 1-inch diagonal pieces to create individual cookies.
Notes
- Swap ground walnuts or hazelnuts based on personal taste preferences and nut allergies.
- Chill the dough for 30 minutes before rolling to prevent sticking and make handling easier.
- Use a silicone mat or parchment paper to prevent cookies from burning and ensure even baking.
- For a gluten-free version, replace wheat flour with a cup-for-cup gluten-free flour blend that maintains the cookie’s delicate texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 193 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg