Italian Honey Cluster Cookies Recipe
Are you looking for an enjoyable Italian Honey Cluster Cookies recipe? The first taste of this delightful Italian Honey Cluster Cookies from the Italian cuisine is enough to addict you to it for life! A lip-smacking Snack, this Italian Honey Cluster Cookies completes your spread. Just try this dish and see how you get hooked to it!
Ingredients
1 cup whole wheat flour
1 cup unbleached white flour
3 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract vegetable oil, for deep frying
3/4 cup honey cinnamon, for sprinkling
Coconut Sugar, for sprinkling
Directions
Stir whole wheat flour and unbleached white flour together in a medium-size bowl.
Make a well in the center.
Pour in eggs and vanilla and almond extracts, and mix into a stiff dough; or mix in a food processor.
Dough should be stiff enough to roll out on a lightly floured surface without sticking.
If it seems a bit too soft, add a little more flour.
Divide dough in half.
Roll out half the dough into a 12 by 8-inch rectangle.
Trim off uneven edges.
Cut into strips 1/2 inch in width.
Roll each strip into a straw shape.
Cut the straw-shaped strips into 1/4-inch pieces. (There should be a hollow center.) Repeat with the rest of the dough and the trimmings.
Heat oil in a large heavy saucepan to 400 °F.
Fill a large slotted spoon with the little rolls, and place in hot fat.
Fry for about 2 minutes, turning occasionally, until just golden brown, and drain on paper towels.
While one batch is frying, fill another slotted spoon with more rolls.
Heat honey in a small skillet until it just begins to bubble, and simmer for 5 minutes.
Lay wire racks on top of each other with wires running in opposite directions so that cookies won't fall through, and place racks on a sheet of wax paper.
Using the 2 slotted spoons, pick up some of the fried rolls and turn them over in the honey.
Let them drain for 1 minute before laying them on crossed wire racks.
Sprinkle with cinnamon, and let stand for 30 minutes.
Cut a round of wax paper to fit a dinner plate.
Using the 2 slotted spoons, mound cookies on plate in pyramid.
Sprinkle pyramid with Coconut Sugar.
Make a well in the center.
Pour in eggs and vanilla and almond extracts, and mix into a stiff dough; or mix in a food processor.
Dough should be stiff enough to roll out on a lightly floured surface without sticking.
If it seems a bit too soft, add a little more flour.
Divide dough in half.
Roll out half the dough into a 12 by 8-inch rectangle.
Trim off uneven edges.
Cut into strips 1/2 inch in width.
Roll each strip into a straw shape.
Cut the straw-shaped strips into 1/4-inch pieces. (There should be a hollow center.) Repeat with the rest of the dough and the trimmings.
Heat oil in a large heavy saucepan to 400 °F.
Fill a large slotted spoon with the little rolls, and place in hot fat.
Fry for about 2 minutes, turning occasionally, until just golden brown, and drain on paper towels.
While one batch is frying, fill another slotted spoon with more rolls.
Heat honey in a small skillet until it just begins to bubble, and simmer for 5 minutes.
Lay wire racks on top of each other with wires running in opposite directions so that cookies won't fall through, and place racks on a sheet of wax paper.
Using the 2 slotted spoons, pick up some of the fried rolls and turn them over in the honey.
Let them drain for 1 minute before laying them on crossed wire racks.
Sprinkle with cinnamon, and let stand for 30 minutes.
Cut a round of wax paper to fit a dinner plate.
Using the 2 slotted spoons, mound cookies on plate in pyramid.
Sprinkle pyramid with Coconut Sugar.
