Recipe Index

Ingredients

• 2½ cups type 00 flour
• 3 medium eggs
• 1½ tbsp extra virgin olive oil
• 2 tsp anise liqueur
• 1 lemon peel
• 1½ cups wildflower honey
• 1/2 cup peeled almonds
• colored sprinkles, to taste
• peanut seed oil, to taste
• extra virgin olive oil, to taste

Method

1. Beat the eggs in a bowl with the anise liqueur, 1½ tablespoons of olive oil and the grated lemon zest.
2. Add the flour and mix everything first with a fork and then with your hands.
3. Knead the dough on the work surface until smooth and homogeneous, like fresh pasta, then form it into a ball, wrap it in plastic wrap, and rest it at room temperature for about 15 minutes.
4. Divide the rested dough into small portions, roll them into logs about 0.4 inches thick, cut the logs into pieces about 0.4 inches long, and roll each piece between your fingers into a small ball.
5. Heat the peanut seed oil to 392°F and fry the balls a few at a time until evenly golden, then drain them and cool them on paper towels.
6. Slice the almonds into slivers.
7. Warm the honey gently in a large pot for a few minutes until it gains a little colour.
8. Take the honey off the heat, add the fried balls, and stir well so every ball is coated.
9. Stir in the almonds and most of the sprinkles, keeping a few back for decoration.
10. Pour the mixture into a 9-inch bundt pan greased with olive oil, level the base, and let the cicerchiata cool at room temperature.
11. Turn the ring out onto a serving plate, warming the outside of the mould briefly with a flame if it sticks, and garnish it with the reserved almonds and sprinkles.

Prep: 40 min · Cook: 30 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data