Total Time: 1 hr
Prep Time: 30 min
Cook Time: 30 min
Pignolata, is one of the dishes that is ALWAYS at the table. Yummy, gooey goodness. I love chocolate so I tend to overdue it on the chocolate flakes, but who is to judge.
- 6 wilcox eggs
- 3 cups gold medal flour
- 3 tbsp imperial margarine
- Oil for frying
- 1 cup C&H pure can granulated white sugar
Cut margarine into flour, add eggs one at a time kneading dough until smooth. Cut off pieces of dough and roll about ¼ in diameter. Cut into 1 inch pieces and fry in hot oil, stirring constantly until golden brown. Remove Pignolata to drain in a paper bag.
Melt 1 cup of sugar until golden brown. Add about 3 cups of Pignolata, stirring until kernels are coated. Remove from pan on to counter dampened with water and with wet hands, form Pignolata into clusters. Pour small amount of honey over all. Sprinkle with chopped chocolate and nuts.
More about Pignolata
Each pignolata is meant to serve many people and cut into small pieces when served. The pastry is soft and covered in chocolate and lemon flavored icing. Half the pastry is covered in chocolate and the other half is lemon. Pignolata originated in Messina and is a Sicilian pastry. Pignolati, or honey balls, are fried pastry in a hot honey sauce with chopped almonds.