Recipe - Pingolotta

An Italian Christmas cookie.

(As told by my sister, Marybeth Kacprzycki, and brought over by my Grandma, Mary Ribecca.)



  1. Blend eggs in blender then pour into flour. Mix well. Knead dough. It will be sticky. Knead until it rolls out ok.

  2. Roll all dough into strings, about 1/4" to 3/8" in diameter. As are you rolling, the older dough will tend to get crusty on top; this is ok. Cut all strings into pieces 1/4" long.

  3. Deep fry in hot oil. The oil should be about 2" deep. [Non-traditional: a wok works well] Pieces will sink and then float up as they cook. Only add enough pieces so that they cover the surface of the oil. Cook until light golden brown. Drain oil and let pieces cool. Cook all pieces.

  4. In deep frying pan add enough honey to cover the bottom to a depth of 1/4". Cook the honey, being careful not to burn it, until it is foamy and bubbley. THEN let it cook 1 minute more.

  5. Add pieces until all honey is absorbed (you will keep adding them, making sure all the pieces are coated and no honey is left over; this is a real pain). Spread hot pieces on a cookie sheet and sprinkle with confettina. Let cool.




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