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STRUFOLI
(Italian Honey Balls)

3 cups SIFTED all-purpose flour
5 medium eggs, slightly beaten
1 egg yolk
1/4 cup solid shortening, softened
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 quart oil for deep-fat frying
1-1/2 cups honey
1 tablespoon grated orange rind
2 tablespoons colored sprinkles

Place 1-1/2 cups flour in a large mixing bowl. Make a hollow in the center and pour eggs into it. Add yolk, shortening, sugar, salt, and lemon rind. Work it with a wooden spoon until dough forms (add remaining 11/2
cups flour as necessary).

Knead dough on floured surface until smooth and no longer sticky. Cut small pieces of dough and roll into thin ropes.

Cut ropes into 1/4-inch pieces. Roll each piece into a tiny ball.

Heat oil (at least 2 inches in a deep-fry pan) to about 370° F. Fry a handful of strufoli at a time, until golden brown. Remove with a slotted spoon; drain on paper towel.

Melt honey on medium heat and stir in orange rind. Add trufoli, stirring them in very gently with a wooden spoon.

Coat them well with the honey, then remove from pan and "mound" them on a decorative platter. Sprinkle with colored sprinkles and let them cool.

They are easier to "mound" when cool, but not too cool (it's an art form). If you do it right, you can mound them into a tall inverted cone to look like a Christmas tree.

Cover with waxed paper and store at room temperature. They will stay crisp for several days, if they last that long.

Enjoy!
Yields 12 servings