Pignolata

Ingredients: 

2 cups of flour 

4 large eggs( room temperature) 

Vegetable oil for frying 

1 cup of toasted almonds 

(roast in oven for 6 to 8 minutes at 400 degrees) 

1 ½ cup of honey 

1/3 cup of sugar 

2 tablespoons of Italian cinnamon ground very fine 

Powder sugar 

1 large Hershey’s chocolate bar 

Directions: 

Put 2 cups of flour in mixer—using dough hook, or make by hand make a well and add 

2 beaten eggs—mix slowly adding the other 2 eggs—until a soft but not sticky dough 

ball forms 

Work a little by hand with more flour—take a small piece and roll into a long rope—cut 

into very small pieces 

Put on cookie sheet sprayed with Pam until all the dough has been cut 

Put oil in a 10 quart pan filling up about 8 inches—add about ¾ of the dough balls than 

turn your stove top on high 

The dough balls will start coming to the top—mix them constantly until they are golden 

brown—this will take at least 8 minutes—watch then so they don’t burn 

Take a slotted spoon and put them in a bowl 

If you are not going to mix them right away place the balls in a brown paper bag to 

release all the oil—I like to wait a couple of days before mixing 

To mix you are gong to bring the honey and sugar to a boil—remove from heat add the 

cinnamon and almonds 

Mix the dough balls into the honey coating until almost all the honey is absorbed 

Place the dough balls on small dishes—place your hands on ice and mold the balls so 

they stick 

When cooled at chopped chocolate and powder sugar 

I like to fry all my dough balls 1 day and mix the next.