From The Cookbook: Happy Cooking

This delightful Giada’s Struffoli is prepared using all-purpose flour, honey, hazelnuts, eggs, and unsalted butter. This sweet and crispy dessert takes about one hour and twenty-five minutes to prepare and can serve up to eight people.

Giada De Laurentiis Struffoli Ingredients

Dough

• 2 cups all-purpose flour, plus extra for dusting and dredging
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 3 tablespoons sugar
• ½ teaspoon fine sea salt
• ¼ teaspoon baking powder
• 4 tablespoons unsalted butter, cut into ½-inch pieces, at room temperature
• 3 large eggs
• 1 tablespoon white wine
• 1 teaspoon pure vanilla extract
• Canola oil, for frying

Assembly

• 1 cup honey
• ½ cup sugar
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1½ cups skinned hazelnuts, toasted
• Vegetable oil cooking spray
• Sugar sprinkles, candied almonds, or dragées, for decoration
• Confectioners’ sugar, for dusting (optional)

How To Make Giada De Laurentiis Struffoli

For the Dough

1. Prepare Dough: In a food processor, pulse the flour, lemon zest, orange zest, sugar, salt, and baking powder until combined.
2. Add Butter: Add the butter pieces to the mixture and pulse until the texture becomes like coarse meal.
3. Add Wet Ingredients: Add the eggs, wine, and vanilla extract, then pulse until the mixture forms a soft dough ball.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest.
5. Shape the Dough: Cut the dough into 4 equal pieces, then roll each piece on a lightly floured surface until it is ¼ inch thick.
6. Form Dough Balls: Cut each piece of dough into ½-inch-wide strips, then cut each strip into ½-inch pieces. Roll each piece into a small ball about the size of a hazelnut.
7. Lightly Coat Balls: Lightly dredge the dough balls in flour, shaking off any excess.

For Frying

1. Heat Oil: In a large heavy saucepan, pour enough oil to fill about one-third of the pan. Heat over medium until the temperature reaches 375°F (use a thermometer or a cube of bread to test).
2. Fry Dough Balls: Fry the dough balls in batches, making sure not to overcrowd the pan. Fry until they turn lightly golden, about 2 to 3 minutes per batch.
3. Drain Excess Oil: Transfer the fried dough balls to a paper towel–lined plate to drain off any excess oil.

For the Assembly

1. Prepare Honey Mixture: In a large saucepan, combine the honey, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil, about 3 minutes.
2. Coat Dough Balls: Remove the honey mixture from the heat. Add the fried dough balls and toasted hazelnuts, then stir well until they are all evenly coated.
3. Cool Slightly: Allow the mixture to cool in the saucepan for 2 minutes before proceeding.
4. Shape Struffoli: Spray the outside of a small, straight-sided water glass with vegetable oil spray and place it in the center of a round serving platter.
5. Form Wreath: Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass, shaping them into a wreath or pyramid.
6. Set the Wreath: Drizzle any remaining honey mixture over the struffoli, then let it set at room temperature for 2 hours.
7. Decorate and Serve: Once set, decorate with sugar sprinkles, candied almonds, or dragées. Dust lightly with confectioners’ sugar if desired. Remove the glass from the center of the wreath before serving.

Recipe Tips

• Adjust Sweetness with Honey or Sugar: If you prefer a less sweet dessert, reduce the honey slightly, but avoid cutting it by more than a quarter to keep the struffoli cohesive and flavorful.
• Make-Ahead Option for Easier Hosting: You can fry the dough balls a day ahead and store them in an airtight container. Just assemble with the honey mixture a few hours before serving.
• Try a Nut-Free Version: If you have a nut allergy, skip the hazelnuts entirely or swap them with toasted seeds like sunflower or pumpkin seeds for a crunchy twist.
• Experiment with Citrus Zest: For a more pronounced citrus flavor, consider doubling the amount of lemon and orange zest, or try adding a touch of lime zest to brighten the flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Pumpkin Ginger Chocolate Muffins
• Giada Persimmon-Pumpkin Pie
• Giada Lavender Honey Cake

Giada De Laurentiis Struffoli

Recipe by Giada De LaurentiisCourse: DessertCuisine: ItalianDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

460

kcal

This delightful Giada’s Struffoli is prepared using all-purpose flour, honey, hazelnuts, eggs, and unsalted butter. This sweet and crispy dessert takes about one hour and twenty-five minutes to prepare and can serve up to eight people.

Ingredients

• Dough

• 2 cups all-purpose flour, plus extra for dusting and dredging
  

• 2 teaspoons grated lemon zest
  

• 2 teaspoons grated orange zest
  

• 3 tablespoons sugar
  

• ½ teaspoon fine sea salt
  

• ¼ teaspoon baking powder
  

• 4 tablespoons unsalted butter, cut into ½-inch pieces, at room temperature
  

• 3 large eggs
  

• 1 tablespoon white wine
  

• 1 teaspoon pure vanilla extract
  

• Canola oil, for frying

• Assembly

• 1 cup honey
  

• ½ cup sugar
  

• 1 tablespoon fresh lemon juice (from 1 lemon)
  

• 1½ cups skinned hazelnuts, toasted
  

• Vegetable oil cooking spray
  

• Sugar sprinkles, candied almonds, or dragées, for decoration
  

• Confectioners’ sugar, for dusting (optional)

Directions

• For the Dough
• Prepare Dough: In a food processor, pulse the flour, lemon zest, orange zest, sugar, salt, and baking powder until combined.
  
• Add Butter: Add the butter pieces to the mixture and pulse until the texture becomes like coarse meal.
  
• Add Wet Ingredients: Add the eggs, wine, and vanilla extract, then pulse until the mixture forms a soft dough ball.
  
• Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to rest.
  
• Shape the Dough: Cut the dough into 4 equal pieces, then roll each piece on a lightly floured surface until it is ¼ inch thick.
  
• Form Dough Balls: Cut each piece of dough into ½-inch-wide strips, then cut each strip into ½-inch pieces. Roll each piece into a small ball about the size of a hazelnut.
  
• Lightly Coat Balls: Lightly dredge the dough balls in flour, shaking off any excess.
• For Frying
• Heat Oil: In a large heavy saucepan, pour enough oil to fill about one-third of the pan. Heat over medium until the temperature reaches 375°F (use a thermometer or a cube of bread to test).
  
• Fry Dough Balls: Fry the dough balls in batches, making sure not to overcrowd the pan. Fry until they turn lightly golden, about 2 to 3 minutes per batch.
  
• Drain Excess Oil: Transfer the fried dough balls to a paper towel–lined plate to drain off any excess oil.
• For the Assembly
• Prepare Honey Mixture: In a large saucepan, combine the honey, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil, about 3 minutes.
  
• Coat Dough Balls: Remove the honey mixture from the heat. Add the fried dough balls and toasted hazelnuts, then stir well until they are all evenly coated.
  
• Cool Slightly: Allow the mixture to cool in the saucepan for 2 minutes before proceeding.
  
• Shape Struffoli: Spray the outside of a small, straight-sided water glass with vegetable oil spray and place it in the center of a round serving platter.
  
• Form Wreath: Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass, shaping them into a wreath or pyramid.
  
• Set the Wreath: Drizzle any remaining honey mixture over the struffoli, then let it set at room temperature for 2 hours.
  
• Decorate and Serve: Once set, decorate with sugar sprinkles, candied almonds, or dragées. Dust lightly with confectioners’ sugar if desired. Remove the glass from the center of the wreath before serving.