STRUFFOLA & GUANTI

(A DiLillo Family Christmas Tradition)

Dough for either struffola or guanti:
In a large bowl combine...
6 eggs
1 – 1 ¼ cups sugar
juice of ½ lg. lemon (or 2 tsps. Lemon extract)
grated lemon rind of one lg. lemon
1 tbsp cinnamon
1 tbsp vanilla
½ cup Crisco
1 tbsp baking powder

...then add enough flour to make a dough. About 5 cups, add one cup at a time and blend well by hand or manual dough maker, or dough hook.

Then turn out onto a board and knead by hand about 5 minutes.
Do not add too much extra flour, it makes the oil bubble too much when you deep fry the cookies.

To make guanti:

Roll out a piece of the dough to about the size of a lasagna noodle. I like to use the macaroni machine set on medium thickness to make the lasagna size noodle. Cut pieces into about the size of the palm of your hand. Then cut four slits in the slightly rectangular piece of dough. The quickest way to cut the dough is to use a pizza cutter. Pick up the piece of dough and twist it . I put one “finger” up and one down, then I give it a twist. Put the “gloves” on trays until ready to deep fry them. Fry in canola or vegetable oil until slightly browned. Drain onto paper towels. Place in a bowl and sprinkle with powdered sugar.

To make struffola:

Roll pieces of dough into “snakes”. Cut into marble size pieces. A pizza cutter is quickest and easier than a knife. The pieces have a somewhat square shape, but when they are deep fried the somehow turn into round balls. Place the balls onto trays until ready to deep fry. Deep fry them until golden brown. Drain on paper towels.

When ready to serve I coat them with honey. I warm honey in a pot, put the balls in the honey and coat them all. Remove the balls, place in a bowl or dish and add colored sprinkles.

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