- Separate eggs and to the egg whites add the tapioca and cream of tarter. Set aside while preparing crust.
- Mix ingredients for the crust together (works best when done by hand) and press into pie pan.
- Beat eggs until foamy, and while beating, slowly add the sugar and beat until stiff.
- Cut berries in half or leave whole and gently mix with the egg whites.
- Pour into crust and bake in a 350° oven for 35 to 40 minutes.
Struffoli are a holiday favorite for many Italian families, particularly at Christmas and Easter. They originated from the Naples area of Italy, which throughout history has been influenced by a variety of peoples including, Roman and Greek. In fact, the name is derived from the Greek word, “strongulos” which translates to “round in shape”.
Easy to make, these sticky and sweet, ball-shaped treats make a tasty and colorful addition to any holiday menu. Who knows, they may well become your tradition.
Growing up in an Italian home during the holiday season, was truly a celebration and a time for joy. There were many traditions we followed and grew to love, as well as those we'd forever associate with the holiday itself.
For me, regardless of the distance I seem to travel from my roots with each passing year, I cannot think of a Christmas past without envisioning a plate of Struffoli adorning a table as a welcoming gesture to each holiday visitor.
That association takes me back to my most cherished childhood memories and never fails to incite the warmth of deep nostalgia within me. Funny how a simple food can do that.
For those that do not know, Struffoli are essentially little, deep fried balls of dough, roughly the size of marbles. They are coated with honey and although traditionally dressed in a variety of manners, the most popular is with nonpareil sprinkles, and less frequently, cinnamon and bits of orange rind.