Name: Italian Honey Balls (Struffoli) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 cups Italian 00 or all-purpose flour (420g), spooned and leveled; ⅓ cup sugar (65g); ½ teaspoon baking powder; 3 large eggs, lightly beaten; Zest of one orange; 2 tablespoons dark rum; 4 tablespoons melted butter (55g); 1 pinch of salt; Vegetable oil for frying; 1 cup honey (300g); Sprinkles for decoration

Jump to Recipe· 4.9 from 115 reviews

If you’ve ever tasted Italian Honey Balls, also known as Struffoli, you know they’re like little golden nuggets of joy. I’m sharing my go-to Italian Honey Balls (Struffoli) Recipe that’s sticky, sweet, and perfectly crunchy. When I first tried this treat, I was hooked instantly — and now I love making it at home to share with family and friends, especially around the holidays. Stick with me, because this recipe is fan-freaking-tastic and surprisingly easy once you get the hang of it!

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Why You’ll Love This Recipe

Authentic Flavor: This recipe captures the genuine taste of traditional Italian Struffoli, with the perfect balance of honey and citrus zest.
Simple Ingredients: You probably already have most of what you need in your pantry, so it’s a great recipe to try anytime.
Crowd-Pleaser: My family goes crazy for these little honey balls; they’re ideal for festive occasions or anytime you want a sweet bite.
Hands-On Fun: Rolling the dough into tiny balls is oddly satisfying and a fun project to do with kids or friends.

This image shows a close-up of many small, round, golden brown dough balls stacked together in a white bowl with a textured design. The dough balls are shiny with a sticky glaze and topped with small, colorful sprinkles in red, white, green, and pink, including tiny green holly-shaped sprinkles. Around the bowl, there are some green rosemary sprigs with a light dusting of sugar. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Italian Honey Balls Struffoli, traditional Italian desserts, holiday Italian sweets, easy Struffoli recipe, Italian Christmas treats

Ingredients You’ll Need

The magic behind my Italian Honey Balls (Struffoli) Recipe lies in the simple, fresh ingredients that combine to give that perfect chewy-yet-crisp texture, plus the honey glaze that ties it all together beautifully.

Flat lay of a small heap of fine Italian 00 flour on a simple white ceramic plate, a few brown whole eggs with clean shells arranged neatly beside it, a small white bowl filled with granulated white sugar, a small white bowl containing a golden melted butter pool, a small white bowl holding dark amber honey, an unpeeled fresh orange with a single bright orange zest spiral beside it, a small white bowl with dark rum, a pinch of fine white baking powder and salt neatly placed on small white ceramic dishes, a few colorful round sprinkles scattered lightly nearby, all ingredients fresh and natural, perfectly balanced and symmetrical on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Honey Balls Struffoli, traditional Italian desserts, holiday Italian sweets, easy Struffoli recipe, Italian Christmas treats

Italian 00 or all-purpose flour: I use 00 flour for a silky texture, but all-purpose works great too—just spoon and level for accuracy.
Sugar: Adds a hint of sweetness to the dough balancing the honey glaze later on.
Baking powder: Helps keep your honey balls light and airy inside—don’t skip this!
Eggs: These bind everything together and give richness to the dough.
Orange zest: I love how the citrus aroma brightens the dough—always use fresh zest for the best flavor.
Dark rum: A splash adds warmth and depth, but if you prefer, you can substitute with vanilla extract.
Melted butter: Adds richness and tenderness to the dough.
Salt: Just a pinch to enhance all the other flavors.
Vegetable oil: For frying, choose a neutral oil like canola or sunflower to keep flavors clean.
Honey: The star of the show! Use quality honey for the best sweetness and stickiness.
Sprinkles: Optional, but fun for decorating—my family loves rainbow nonpareils for that festive pop!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile Italian Honey Balls (Struffoli) Recipe can be. Over the years, I’ve experimented with a few tweaks to suit different occasions or dietary preferences, and I encourage you to make this recipe your own too.

Gluten-Free Version: I once swapped in a gluten-free flour blend with good success for a friend’s holiday party; just watch the dough consistency—it might need a bit more liquid.
Flavored Honey: Drizzle in some orange blossom or lavender honey for a fragrant twist; I tried this last Christmas, and it made a lovely impression.
Nut Toppings: Toasted almonds or chopped pistachios sprinkled on top add a wonderful crunch and color contrast.
Alcohol-Free Dough: If you prefer no alcohol, use vanilla extract or orange juice instead of rum—still delicious!

How to Make Italian Honey Balls (Struffoli) Recipe

Step 1: Preparing the Dough

Start by mixing all the dry ingredients—flour, sugar, baking powder, salt, and orange zest—in a large bowl. Then, create a well in the center where you add melted butter, lightly beaten eggs, and dark rum. I use my hands here to combine everything until the dough just starts coming together, then knead for about 5 minutes until smooth and elastic. A tip I learned is to not over-knead; the dough should be supple, not stiff. Wrap it tightly in plastic wrap and let it rest for 30 minutes—this little rest period makes a huge difference in texture!

Step 2: Shaping the Honey Balls

After resting, divide the dough in half, then cut each half into 3 equal pieces. Roll each piece into a long log about 1cm (1/2 inch) thick—a bit like making gnocchi but smaller. Then, cut these logs into tiny 1cm cubes. Here’s the fun part: roll each piece gently between your palms to make little balls. Don’t worry if they’re not perfectly round—this adds to the homemade charm! Place them on a floured surface in a single layer to keep from sticking.

Step 3: Frying to Golden Perfection

Heat at least 2-3 inches of vegetable oil in a large pot to 375°F (190°C). I use a thermometer because temperature control is key; too hot and the struffoli burn, too low and they absorb oil and get soggy. Fry the honey balls in batches—about 30-40 seconds each—just until golden and crisp. Remove with a slotted spoon and drain on paper towels. This part’s quick, so stay by the stove and keep an eye out. I discovered that stirring gently in the oil during frying keeps them from clumping together.

Step 4: Coating with Honey

Once the struffoli have cooled a bit, warm the honey gently in a large pot until it’s thin and runny—this only takes a few seconds, so don’t overheat it. Then carefully add the fried honey balls and stir gently to coat every piece with honey. Let them soak for 2-3 minutes to really absorb that beautiful flavor. I learned this soak time is crucial; too short and the honey won’t clump the balls together nicely, too long and they get too sticky to handle.

Step 5: Assembling & Decorating

You can arrange your Italian Honey Balls into a pretty ring or a festive mound on a serving plate. I like to place a small ramekin or glass in the middle of the plate and build the honey balls around it to form a perfect wreath shape — remove the center piece once done. Finish by decorating with colorful sprinkles or chopped nuts for that extra festive touch. This always gets compliments at parties—plus it looks impressive without too much effort.

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Pro Tips for Making Italian Honey Balls (Struffoli) Recipe

Oil Temperature Control: Use a candy or deep-fry thermometer to keep oil steady at 375°F—this avoids greasy or burnt balls.
Don’t Overwork the Dough: Knead just enough for elasticity, or your struffoli might get tough instead of tender.
Rest the Dough: That 30-minute rest hydrates the flour and relaxes the gluten, making rolling and shaping easier.
Gentle Honey Coating: Heat honey gently, no boiling. Stir struffoli delicately so you don’t smash the balls but still get even coverage.

How to Serve Italian Honey Balls (Struffoli) Recipe

Italian Honey Balls (Struffoli) Recipe - Serving

Garnishes

I usually top these gorgeous golden balls with a rainbow sprinkle mix because it screams festive and fun, but you can also get creative with chopped toasted nuts like almonds or pistachios, or little candied fruit pieces. Just keep your garnishes light so they don’t overpower the delicate honey flavor.

Side Dishes

Struffoli are a sweet treat on their own, but I love to serve them alongside a rich espresso or a light citrusy dessert wine to balance the sweetness. They also pair nicely with a creamy ricotta dessert or a simple fruit salad if you want to round out a meal without too much extra sugar.

Creative Ways to Present

For family gatherings, I like forming the Struffoli into a wreath shape and placing a festive candle or ornament in the center to double as a holiday centerpiece. Sometimes, I shape them into mini piles inside glass cloches or decorative cake stands for a wow factor. This recipe is also great for gifting packed in clear jars tied with ribbons—everyone loves receiving these little Italian treats!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (they don’t usually last long here!), keep them in an airtight container at room temperature. They stay crisp for about 2 days, but after that, the honey can start to soften the balls. I like to eat them fresh, but storing properly is key to keeping the crunch.

Freezing

I’ve tried freezing the fried and cooled honey balls before seasoning, which works okay—just freeze in a single layer on parchment paper then transfer to a freezer bag. When you want to serve, thaw them completely before coating with warm honey. The texture is slightly softer but still enjoyable.

Reheating

To reheat, I gently warm leftover struffoli in a low oven (around 300°F) for a few minutes to refresh their crispiness before stirring them with warm honey again. Avoid microwaving as it makes them soggy quickly.

FAQs

Can I make Italian Honey Balls (Struffoli) Recipe without alcohol?

Absolutely! If you prefer to avoid alcohol, simply substitute the dark rum with vanilla extract, orange juice, or even water. The dough will still come together nicely and taste delicious.
What kind of honey works best for coating the struffoli?

I recommend a mild, high-quality honey like wildflower or clover honey, which won’t overpower the orange zest in the dough. You can also experiment with orange blossom honey for a lovely citrus note.
How do I prevent the struffoli from sticking together?

Make sure to spread the dough balls in a single layer on a floured surface before frying. When coating with honey, stir gently but thoroughly to evenly coat without crushing. Using just enough honey to bind but not drown helps keep them separate yet sticky.
Can I bake instead of frying the struffoli?

Traditional struffoli are fried for that perfect crispy exterior, but you can try baking them. The texture won’t be quite the same—expect a softer, less crunchy bite. If you do bake, arrange small dough balls on a parchment-lined sheet and bake at 350°F until golden, then proceed with the honey coating.
How far ahead can I make Struffoli for a party?

You can make and fry the dough balls a day or two in advance, storing them airtight at room temperature. The honey coating is best added the day of serving to keep that fresh sticky crunch.

Final Thoughts

I absolutely love how this Italian Honey Balls (Struffoli) Recipe brings a little slice of Italy into my kitchen. There’s something so satisfying about shaping those tiny dough balls and then dipping them into warm honey—the aroma alone is intoxicating! Whether you’re making them for the holidays or just because, these sweet bites are guaranteed to brighten up your dessert table and your taste buds. Give it a try and I promise your family and friends will be asking for this recipe again and again—just like mine do!