Precipizi (Italian Hanukkah Treats)
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This traditional Italian Jewish Hanukkah dessert makes an impressive centerpiece on the holiday table.
Yield: Yield: 20 to 24 balls
  • 2 eggs, lightly beaten
  • 1¾ cup flour
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 2 tablespoons rum or other clear spirit
  • ½ cup vegetable oil
  • ¼ cup honey
  • Powdered sugar (optional)
  1. Mix together the eggs, flour, sugar, olive oil, and rum and lightly knead until you get a smooth, soft dough.
  2. Shape into small balls about the size of olives.
  3. Heat the vegetable oil in a large pan over high heat.
  4. Add the dough balls and fry until golden on all sides, working in batches if necessary. Transfer to a paper towel-lined plate.
  5. When the dough balls have all finished cooking, wipe the pan clean with a paper towel and add the honey.
  6. When the honey is hot, add the dough balls back into the pan and stir to coat.
  7. Pour onto a baking sheet and allow to cool.
  8. Here most instructions say to put them close together and cut them into rectangles, but I prefer to keep them as is. As they cool the honey will harden slightly.
  9. To serve, arrange however you like and top with powdered sugar, if you wish.
Parve and Vegetarian
Recipe by Katherine Martinelli at