Nonna Antoinette Capodicci’s Struffoli Cones

Name: Nonna Antoinette Capodicci’s Struffoli Cones
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 cups (360 g) all-purpose or 00 flour, plus more for dusting; 3 cups (360 g) all-purpose or 00 flour, plus more for dusting; ½ teaspoon baking powder; Pinch salt; 2 tablespoons (30 g) unsalted butter, softened; 4 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 tablespoon (15 ml) white wine; Zest of ½ lemon; Zest of ½ orange; Olive oil, for frying (or use any frying oil you like); Olive oil, for frying (or use any frying oil you like); Small ice cream cones; Rainbow Jimmies or nonpareils, to decorate; Rainbow Jimmies or nonpareils, to decorate; 1½ cups (510 g) honey; ½ cup (100 g) sugar; 2 tablespoons (30 ml) water

Preparation info

Yield: About
8 to 10
cones

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Struffoli are Neapolitan honey balls that are synonymous with celebrating Christmas, Italian-style. But let’s be real: they can be a bit messy to eat. One year, the ever-clever Nonna Antoinette had the brilliant idea of serving them in ice-cream cones to cut down on the sticky factor and give them a festive presentation, perfect for any holiday dessert bar. The kids are sure to love them too!

Ingredients

Europe
Italy
Dessert
Vegetarian
Christmas

Ingredients

Method