Baked Turdilli
Baked Turdilli are a healthier version of our traditional treats. When I go home to Sault Ste. Marie, Ontario for Christmas, mom and I will make the traditional ones. These are an easier version, but with good taste. The original recipe requires that you deep fry these little dough balls which turn out a bit like a donut.
Turdilli originated in Calabria, but Italians everywhere make them. They vary in size. I like them smaller so that I can taste the different kinds. I put white icing sugar and Sambuca on some and cocoa, icing sugar and Baileys on others. They honey ones are my favourite, and sometimes I pile them like a mountain. When I make a mountain of honey turdilli, I make them smaller.
First I beat the eggs and the crisco shortening.
Then I add the remainder of the ingredients and bring them together with the dough hook attachment.
The dough comes together.
It pulls away from the bowl and is ready for the counter.
The dough should be pliable and not sticky.
I cut pieces and roll them into 1 inch thick ropes and then choose your size. Mine were cut into 1 inch pieces. If you want to make a mountain, cut into 1/2 inch pieces and of course you can make them larger.
You want to put ridges in them so that the honey sticks. If you don’t have the special basket, you can use a fork.
You know that I love to peek into the oven.
Let them cool when they come out of the oven.
Melting the honey.
In they go and toss them around.
Put them on a rack onto a cookie sheet and sprinkle to decorate.
These one are iced.
Baked Turdilli
Baked Turdilli are traditional Calabrese Christmas cookies.
Ingredients
The Turdilli
- 2 eggs
- 2 tsp Crisco Shortening
- 1 cup water
- 1 cup oil
- 4 cups flour
- 2 tbsp baking powder
- 1 tsp salt
The icing
- i cup icing sugar
- 1 tbsp Baileys, Sambucca or your choice of flavouring
The honey
- 1 cup honey
- sprinkles optional
- white sugar optional
Instructions
The Turdilli
-
Beat the eggs and shortening first.
Add the water and oil.
Next put in all the dry ingredients.
Mix with dough hook.
Roll onto counter and knead a few times.
Cut large pieces and roll into 1 inch ropes.
Now, cut to desired lengths.
Place on an ungreased cookie sheet.
Bake at 400 F for 10 minutes.
Lower oven to 350 and cook a further 10 to 15 until golden.
Place on a rack to cool.
Ice and decorate as desired.
The honey coating
-
Place the honey in a pan until it bubbles.
Remove from heat and toss in turdilli.
Coat all the turdilli in honey.
With a slotted spoon, place turdilli on a rack.
Garnish with sprinkles or plain white sugar.
They are also good with just the honey.
Recipe Notes
To make chocolate icing sugar add 1 tbsp of cocoa to the mixture.
Icing should be thin.
Hi there!
I just made deep fried turdilli and after making them I decided to search for a non fry version. I found your recipe and not only did I find your recipe I found that you’re from my hometown too – the Sault! What are the chances?! My mom also makes the fry version every Christmas too. Anyway, I’m going to try making the baked version but also wanted to reach out to a fellow Sault Ste. Marie hometown girl!
Well hello to you too. I like both versions. The baked version does have a different texture, but I love making them. They are my cheat version. Let me know if you have any questions. And yes, the Sault was a good place to come from!! Thanks so much!!