Catholic Recipe: Pignolatti

This recipe is part of the Sicilian tradition of the St. Joseph Altar.

DIRECTIONS

Add beaten eggs to flour. Work with hands until a stiff, smooth dough is formed. Cut off small portions of dough and roll into pencil-like rolls. Cut into 1/4" pieces and fry in shortening until golden brown. Drain on absorbent paper and let cool. Melt one cup of sugar on low heat, stirring constantly so it does not burn. Cook until sugar is dissolved and reaches "string" stage. Place fried dough pieces into cooked sugar mixture. Pour onto working surface. With hands, form the sugar-coated pieces into pine cone shapes. Dip hands in cold water frequently to protect hands from heat.