Caragnoli di Maria: Italian Honey Cookies

An authentic Italian food from Molise, Italy called Caragnoli, are on a tray.

Caragnoli di Maria: Italian Honey Cookies

Caragnoli are traditional Italian honey cookies from the Molise region, made with crisp fried dough and finished with warm honey—a Southern Italian Christmas cookie.

Course Dessert

Cuisine Italian

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 131kcal

Author Maria Vannelli (retired RD)

Ingredients

3 eggs extra large, room temperature
3 tablespoons sugar granulated, 37 grams
3 tablespoons oil vegetable or light olive oil
2 cups flour all purpose (284 grams)
¼ teaspoon baking powder 1.2 grams
1-1½ cups honey for glazing
2-3 cups oil for frying vegetable or peanut

Instructions

In the bowl of a stand mixer, whisk the eggs for a few minutes until light and frothy looking.
Add the sugar and whisk for a few minutes.
Add the oil and continue to whisk for a few minutes.
Switch to the dough hook and begin to incorporate the flour and baking powder.
Knead the dough for about 5 minutes; the resultant dough should pull away from the sides of the bowl. If necessary, add more flour, a tablespoon at a time, until this is achieved.
Form the dough in a ball and cover with plastic film. Allow the dough to rest for at least 30 minutes.
Divide the dough in quarters. Make sure to properly wrap the dough that is not being used as it dries out very quickly.
Roll out the dough in a long, elongated shape, about ⅛ inch (3 mm) thick.
Take a strip of dough (about 7-8 inches long) and form it into a rose shape or the classic elongated shape (see video for details).
Once all the shapes are formed, heat the oil (corn, canola, or peanut) to 375°F (190°C). Fry the caragnoli a few at a time, 30 seconds per side until golden colored. Remove with a slotted spoon and place on a tray lined with paper towels.
Heat the honey (in the microwave or on the stove-top) until warm to coat the caragnoli.
Can be served immediately or within 24 hours.

Video

Notes

Find step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

Let the dough sit for at least 30 minutes before shaping. As Maria says, it’s just enough time for an espresso—or two!
Dust your rod, board, or pastry wheel to prevent sticking while shaping.
Whether making roses or elongated patterns, pinching properly helps the cookies hold their shape.
Properly heated oil prevents greasy cookies. Frying should be quick and light.
Fry 2–3 Caragnoli at a time, depending on pot size, to ensure even cooking and crisp edges.
Let the fried Caragnoli cool slightly so the honey sticks without melting off.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition