PREPARATION

• Break the eggs in a tureen, add the oil, the white wine, the sugar, a pinch of salt. Beat everything carefully with a fork and therefore incorporate the flour, a bit at a time. Then move the dough on a baking-board or on a worktop and work it with the hands until when it reaches an elastic and soft consistency. Now you divide the pastry into pieces and obtain some sticks, rolling up them under the hand palm. Therefore cut them in big pieces as about as hazelnuts, do of the little balls and align them on a lightly floury tablecloth.

 

• Pour plenty of oil into a suitable frying pan, heat it and fry the little balls of pastry. When they are gilt, drain them and put them on the blotting paper.

 

• Put on a low fire a frying pan in which you will have poured the honey and let it melt sweetly. Then remove it from the fire and pour in the honey, with delicacy, the little balls previously fried, mix and let that coat themselves with honey. Therefore lie down on a serving dish and, with the wet hands, give the little balls a rig-shaped cake form. At last cut in pieces the candied fruit and use it with the little comfits coloured to decorate the cake.