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Finished Pignoccata shaped into a mound with almonds and sprinkles.

Pignoccata (Italian Honey Balls)

Pignoccata, or Italian honey balls, are coated in syrup that makes them sweet and sticky. Almonds bring crunch, sprinkles add colour, and the taste is light enough to enjoy at Carnevale.

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Manuela Zangara

Ingredients

  • 500 g – 4 cups plain flour
  • 200 g – 1 cup sugar
  • 5 eggs
  • Zest of 1 orange – grated
  • 100 g – ⅓ cup honey
  • 50 ml – ¼ cup water
  • 100 g – ¾ cup almonds – toasted and crushed
  • Coloured sprinkles
  • Vegetable oil – for deep-frying

Instructions

  1. In the bowl of an electric mixer fitted with the hook attachment, put the flour, eggs, orange zest, and half the sugar. Knead well. Make it into a ball and let the dough rest for 20 minutes.

  2. Divide the dough into balls. Roll each ball of dough using your fingertips into ropes about 5 mm (less than ¼ inch) thick. Then cut the ropes of dough into 5 mm (less than ¼ inch) pieces. Remember, the smaller you cut them, the crunchier they will be at the end!
  3. Deep fry the little pieces of dough in hot vegetable oil (at 180°C – 355°F for the best result).
  4. When golden on all sides, remove them with a slotted spoon and put them on a plate covered with kitchen paper to drain the excess oil.
  5. In the meantime, prepare the syrup. Put the remaining sugar, honey, and water in a saucepan and melt them over the fire. Keep aside.
  6. When all the dough has been fried, add it to the syrup and mix well.
  7. Pour it on a plate and give it the shape of a pine cone (you can make a big one, or many smaller/individual ones). Sprinkle with the toasted almonds and sprinkles.
  8. Let it cool down and serve.