Sicilian Pignolata

pignolata honey balls mounded on white plate

The Christmas dessert table would not be complete without Sicilian Pignolata, also known as honey balls. Crisp on the outside and soft on the inside, these tasty little bites are drenched in sticky, sweet honey!

Course Dessert

Cuisine Sicilian-Italian

Keyword Sicilian dessert, Sicilian Christmas traditions, Italian dessert, pignolata,

Prep Time 45

Cook Time 10

Servings servings

Calories 371kcal

Author Nadia Fazio

Ingredients

2 cups all-purpose flour
1 1/4 cups semolina flour
1/2 cup granulated sugar
pinch of salt
1/2 tsp baking soda
1/2 tsp cinnamon
4 large eggs
1/2 cup vegetable oil
1/4 cup grappa rum or brandy may also be used
Vegetable oil for frying

For serving

1 cup honey
Colored candy sprinkles

Instructions

For the dough:

In a large bowl whisk together the flour, semolina, sugar, salt, baking soda and cinnamon.
Make a well in the centre of the dry ingredients and add eggs; vegetable oil and grappa.
Stir with a wooden spoon until combined. Scrape the mixture onto a floured surface and knead lightly until a dough is formed. If sticky, add a bit more flour.
Divide the mixture into 4 pieces. Working with one piece at a time, lightly flour your counter and roll the dough into a long rope about 1 cm thick.
Cut into 1 or 2 cm pieces cut at an angle, as desired. Place onto a baking sheet covered in parchment paper. Continue with the remaining dough.

For frying:

Pour about 1 inch of oil in a shallow frying pan and heat on medium-high heat. Do not fill the pan more than half way with oil. Test to verify if the oil is hot enough by dropping 1 piece of pignolata into the oil. It must be bubbling vigourously.
Use a slotted spoon or spider to carefully drop pieces of pignolata into the hot oil in one even layer. Do not overcrowd the pan. Cook about 2 minutes until golden brown. Transfer to a paper towel covered baking sheet. Repeat with remaining pignolata balls.

For serving:

In a small sauce pan, gently heat the honey until liquefied. Transfer the pignolata to a large bowl and pour in the warmed honey. Stir until all pieces are coated with honey.
Place pignolata on a serving platter in a mound or wreath shape and cover with colored candy sprinkles.

Notes

If you don't have grappa, substitute rum or brandy.
After the first batch of pignolata are fried, you may have lower the heat down to medium as they will brown quickly and may not be thoroughly cooked in the center.
Store pignolata in an air tight container at room temperature for up to 3 days.

Nutrition