A festive, glossy Neapolitan classic—crispy, citrus-scented, and coated in warm lemon-honey syrup. Struffoli is one of Italy’s most joyful holiday desserts, and Giada De Laurentiis keeps it beautifully traditional: fried little dough balls infused with citrus zest, drenched in honey, and shaped into a wreath studded with toasted hazelnuts and sprinkles. It’s crunchy, sticky, sweet, and absolutely irresistible on any Christmas table.
Ingredients
For the Dough
- 3 cups all-purpose flour (plus extra for dusting)
- 2 tsps lemon zest (from 1 large lemon)
- 2 tsps orange zest (from ½ orange)
- 3 tbsps sugar
- ½ tsp fine sea salt
- ¼ tsp baking powder
- ½ stick (2 oz) unsalted butter, cut into ½-inch pieces, at room temp
- 3 large eggs
- 1 tbsp white wine (like Pinot Grigio)
- 1 tsp vanilla extract
- Canola oil (for frying)
To Assemble
- 1 cup honey
- ½ cup sugar
- 1 tbsp lemon juice
- 1½ cups hazelnuts, toasted
- Vegetable oil cooking spray
- Sugar sprinkles or dragees
- Powdered sugar (optional)
How to Make Giada De Laurentiis' Struffoli
- In a food processor, combine: flour, lemon zest, orange zest, sugar, salt, and baking powder. Add butter and pulse until mixture resembles coarse meal. Add eggs, white wine, and vanilla. Pulse until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut dough into 4 pieces. On a floured surface, roll each piece to ¼-inch thickness. Cut into ½-inch strips, then ½-inch pieces. Roll each piece into a tiny ball—the size of a hazelnut. Lightly dredge the balls in flour and shake off excess.
- Heat canola oil in a heavy saucepan to 375°F (190°C). Fry dough balls in batches for 2–3 minutes, until lightly golden. Transfer to paper towels to drain.
- In a large saucepan, combine honey, sugar, and lemon juice. Bring to a boil over medium heat. Stir until sugar dissolves (about 3 minutes). Remove from heat.
- Add fried struffoli and toasted hazelnuts to the warm honey syrup. Stir gently to coat everything evenly. Cool mixture for 2 minutes.
- Spray a small water glass with cooking spray. Place the glass in the center of a serving platter. Arrange struffoli around the glass to form a wreath shape. Drizzle any remaining honey syrup over top. Let set for 2 hours (or up to 1 day ahead).
- Add festive sprinkles or dragees. Dust with powdered sugar if you like. Remove the glass and serve.
Storage & Make-Ahead Tips
Struffoli keeps beautifully: store at room temperature, loosely covered, for up to 3 days. The honey coating preserves crispness, so refrigeration isn’t recommended—it makes the texture chewy. You can fry the dough balls a day ahead and coat them in honey the next day.
FAQs
Can I substitute the white wine?
Yes—use orange juice or water, but wine gives authentic flavor and tenderness.
Why hazelnuts instead of pine nuts?
Giada’s twist! Classic struffoli often uses pine nuts, but toasted hazelnuts add richness and crunch.
Can I shape it into a mound instead of a wreath?
Absolutely—any festive shape works.
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