Neapolitan Confetti Cookies


  • 3 cups sifted all-purpose flour
  • 3 eggs, well beaten
  • 6 tbsp. Sugar
  • 2 tbsp. Butter
  • 1/2 tsp. Each grated lemon and orange rind
  • 2 tbsp. Minced candied orange peel
  • 1/2 cup minced candied citron
  • 1 tbsp. Brandy
  • salt to taste
  • 1-2 tbsp. Milk
  • deep fat or oil, heated to 360 degrees
  • 3/4 cup honey
  • 3 tbsp. Colored sprinkles for decoration

Mix flour, eggs, 1 tablespoon of the sugar, butter, grated lemon and orange rind, candied orange peel, half of the citron, brandy and a pinch of salt. Add milk if necessary to make a stiff dough. Knead dough on a floured surface, shape it into a ball, wrap in a towel and let stand for about an hour. Pinch off pieces the size of a large olive an roll with the fingers into slender sticks the shape of little finger. Join ends to form a ring. Drop into preheated hot oil. When they are golden brown, remove from pan with a slotted spoon and drain on paper toweling.

In a large saucepan mix honey, remaining sugar and 2 tablespoons water. Bring to a boil over moderate heat and simmer until syrup takes on a yellowish color. Lower heat and add "struffoli", stirring to cover them completely with honey. Drain and put them on a plate in a mound. Sprinkle with colored sprinkles. Garnish with remaining citron.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295