Honey Struffoli with Orange and Pignoli

1. 1

   Combine the flour, eggs, butter, salt and baking powder in a large mixing bowl.

2. 2

   Mix well until a soft dough forms, 3 to 4 minutes.

3. 3

   Divide the dough into four equal parts and shape into balls.

4. 4

   On a floured work surface, roll the dough balls into long, 1/2-inch-thick ropes.

5. 5

   Cut the ropes into 1-inch pieces, dust with flour and place onto a floured baking sheet.

6. 6

   Combine the olive oil and pine nuts in a small saute pan over medium heat and toast until the pine nuts are just golden brown, about 2 minutes.

7. 7

   Remove the pine nuts to a paper-towel-lined plate to get rid of excess oil.

8. 8

   Heat the canola oil to 375 degrees F in a large Dutch oven.

9. 9

   Meanwhile, in a large saute pan over medium-high heat, combine the honey, orange zest and 1/4 cup water.

10. 10

    Bring to a boil, then immediately reduce to a simmer.

11. 11

    In batches, fry the struffoli in the hot oil until golden brown and puffed on all sides, 3 to 4 minutes.

12. 12

    Remove with a slotted spoon and toss in the orange syrup to coat.

13. 13

    Transfer to a plate and sprinkle with the toasted pine nuts.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.