This is an Italian Jewish Hanukkah treat. When cooked, they should resemble torrone (nougat). For each egg you will need:
Ingredients:
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon the liquor of your choice
- Honey
- More olive oil for frying
Preparation:
Mix the eggs, flour, sugar, olive oil and liquor to obtain a smooth, soft dough. Shape it into almond-sized balls.Heat the oil in a pot and fry them until they are golden brown, then drain them well on absorbent paper.
Lightly oil your work surface (it must be heat resistant).
Put enough honey to cover all the balls in a pot and heat it. When it's quite hot stir in the dough balls, then pour the mixture out onto your work surface, spreading the balls out so they're close to each other but not touching. Using a greased knife, cut the mixture into 1 by 2-inch rectangles, transferring the cut pieces to another lightly greased platter and keeping them separate so they don't stick to each other. As they cool they will harden, and at that point be ready.
