INGREDIENTS

• For the struffoli
• 3 cups + 3 tablespoons 00 flour
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1/3 cup granulated sugar
• zest of 1 lemon
• zest of 1 orange
• packets Vanillina powder or 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• pinch of salt
• oil for frying
• 12 ounces semisweet chocolate chips
• I cup heavy cream
• 1/2 cup room temperature water
• Optional candied cherries and colored nopareils

DIRECTIONS

1. In a mixing bowl, combine the flour, baking powder, sugar, melted butter and liqueur. Mix well with a wooden spoon.
2. Add the eggs, vanillina and zests in and stir with a wooden spoon until a dough forms.
3. Make the dough into a ball and cover with plastic wrap. Rest for 30 minutes.
4. Take a small piece at a time, with your hands roll it into a long strip adding a little flour to your hands so it makes it easy to roll it.
5. With knife cut in small pieces, roll them into balls, sprinkle a little flour on it and set in trays.
6. In a saucepan add the frying oil, when hot, start to fry them a portion at a time, whatever the pot holds.
7. Continue stirring the Struffoli until light brown.
8. With a draining spoon place them in dishes over a paper towel, also use paper towel between each layer so it will absorb the oil.
9. For the chocolate coating:
10. Bring the cream to a simmer in a Sauce pan. Add in the chocolate and stir till melted. Add in the water and mix until smooth. Using a slotted spoon or a spider.
11. Dip the struffoli in the chocolate glaze and quickly make them into a mound on a plate. Decorate with sprinkles and candied cherries.