6 eggs (6)
1 1/2 tsp canola oil (7 mL)
1 tsp vanilla or anise extract (5 mL)
1/2 tsp baking powder (2 mL)
Pinch of salt (0.5 mL)
3 cups all-purpose flour (approx.), divided (750 mL)
6 cups canola oil (for frying) (1.5 L)
1 cup liquid honey (250 mL)
2 Tbsp coloured sprinkles (optional) (30 mL)
- In a large bowl, whisk together eggs, oil, vanilla, baking powder and salt until smooth. Stir in 2 1/2 cups (625 mL) of the flour until soft, but not sticky dough forms (you may need to add more). Scrape dough onto floured work surface and gently knead dough, for about 10 minutes adding more flour as needed.
- Using a small amount of dough each time, roll into a long 1/2-inch (1 cm) thin rope. Cut into 2-inch (5 cm) pieces. Snip the ends with scissors and continue with remaining dough.
- In a deep fryer or large heavy pot half filled with oil and using deep fry thermometer, heat oil to 375°F (190°C). Carefully drop pieces a few at a time in oil and cook for about 3 minutes or until light golden and puffed. Remove to a paper towel-lined baking sheet and repeat with remaining pieces.
- In a large saucepan, heat half of the honey until warm and very liquid. Stir in half of the scallili until coated then using a slotted spoon remove to a large platter. Top with sprinkles if desired. Repeat with remaining ingredients.
These Southern Italian cookies are traditionally made around Christmas time and can been frozen ahead of time. Simply warm the honey let the kids coat the cookies with sprinkles and serve. Make this a tradition in your house. Excerpted from Per La Famiglia by Emily Richards. Published by Whitecap. Photograph by Jonathan Bielaski.
- Serving Size
- 1 Scallili
- Total Fat
- 3.3 g
- Saturated Fat
- 0.2 g
- 12 mg
- 9 mg
- 5.9 g
- 0.1 g
- 2.9 g
- 0.9 g
- 10 mg