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  • 300gr flour 00
  • 20g of sugar
  • 30g of butter
  • 20gr grappa or sambuca
  • Salt 1 pinch
  • 2 eggs + 1 yolk
  • 1 lemon zest
  • 600gr about seed oil
  • 160gr Wildflower or acacia honey
  • Sugar sprinkles




First, pour the sifted flour, the softened butter into small pieces, the salt, the sugar, the grated lemon peel, the grappa, the eggs and the yolk into a bowl. (Fig1)

Begin to knead vigorously all the ingredients, once they are well blended, transfer everything on a well floured surface and knead until it is well compacted.

Form a loaf and wrap it in cling film and let it rest for 2 hours in the fridge.

Once the time has passed, divide the dough into 5 equal parts or in any case with a width of about 2 cm and start making "biscioline" or "loaves" after which cut out pieces about 1cm wide. (Fig. 2)

Now we can start frying our squares, with the help of a skimmer, dip 4-5 squares at a time, so as not to drop the oil temperature, and leave them until they change color, however no more than 3-4 minutes, then once cooked, place them on a plate to drain on absorbent paper. (Fig. 3-4)


Once everything is fried, when they are still hot pour the honey over them and mix well to mix everything.

Put on a serving dish or a backsplash trying to give it a pyramid shape, add the sprinkles and serve.



Once cooked, the pignolata can be kept out of the fridge for a maximum of 2-3 days.

For a perfect cooking of the pignolata the oil should be at a constant temperature of 170 °, if you have it, use a food thermometer and check that the temperature never drops.

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