Hazlenut Honey Balls

This riff on a traditional dessert called Struffoli is usually lightly fried. Along with making this vegan, we chose to bake (you could also air fry these). These honey-sweet balls are quick to make and will just as quickly vanish!

INGREDIENTS

2 cups all-purpose flour plus extra for dusting

2 teaspoons lemon zest from a large lemon

2 teaspoons orange zest from half a large orange

3 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

4 tablespoons frozen margarine at room temperature*

3 large flax eggs*

1 tablespoon dry white wine or water

1 teaspoon vanilla extract

1/2 cup honey

1 tablespoon lemon juice

1 cup hazelnuts roasted**

INSTRUCTIONS

First, make your three flax eggs by mixing 3 tablespoons of ground flaxseed with 9 tablespoons water in a small bowl. Let sit for about 5-10 minutes until thick and gloopy.**

In a food processor, pulse flour, lemon zest, orange zest, sugar, salt and baking powder until combined.

Cut frozen margarine into 1/2-inch thick pieces and add to food processor with dry ingredients. Pulse until coarse.

Add flax egg mixture, white wine (or water), and vanilla extract. Pulse until a sticky dough forms. Remove the blade and use a wooden spoon (or your hands) to smush the dough together until it sticks and is smooth.

Form dough into a ball, cover with plastic wrap and place in the refrigerator for about 20 minutes.

Preheat oven to 375°F/190°C and prepare a baking sheet with parchment paper.*

Once dough is ready, remove from the refrigerator and separate into four equal pieces. Roll each quarter until 1/4-inch thick. Then, cut the flattened dough into 1-inch squares. Roll each squash into a ball, about marble-sized.

Then, cut the flattened dough into 1-inch squares. Roll each squash into a ball, about marble-sized and place them on your baking sheet. Bake for 25 minutes. Remove from oven and let cool slightly.

Meanwhile, on a separate baking sheet, roast raw hazelnuts for about 10 minutes.

In a small saucepan over medium-low heat, pour honey and lemon juice. Let the honey heat up until it’s more watery than sticky. Transfer dough balls and roasted hazelnuts into the saucepan and use a spoon to mix and coat.

Place honey balls onto a large plate, pouring excess honey on top. Let cool and serve.