NEAPOLITAN HONEY BALLS
400g plain flour
1 tbsp caster sugar
1 tbsp vodka or other liquore
200 g softened butter
rind of half a lemon
rind of half an orange
pinch of salt
vegetable oil for frying
FOR THE COATING
200 g honey
50 ml water with a couple of drops of orange blossom or rosewater
50 g gold and silver balls
50 g EACH candied lemon and orange, cut into very small pieces
any other decoration
In a food processor or mixer combine the flour, eggs, sugar, vodka, butter, zest and salt. Mix well and knead for 5-8 minutes. Allow to rest for 1 hour.
Roll the cough into lengths about the diameter of your small finger. Cut into 10 mm pieces. Sprinkle with flour.
Heat some oil in a wok. Fry the dough balls a few at a time. Dry on absorbent paper.
Prepare the coating by warming the honey, sugar and water. Cook until all the sugar is dissolved.
Coat the dough balls with the honey. Shape into a ring or a big pile. Decorate with the silver balls and candied fruit.
Decorate with holly and a ribbon if you like.