A savory, gluten-free version of struffoli with Asian-inspired flavors. The dough is made with gluten-free flours, cooked in an air fryer, and glazed with kithul syrup flavored with mace and za'atar.
Mix the flours with the salt, za'atar, and chopped mace. Add the eggs and soft ghee and knead until you have a smooth, compact dough. Cover and let rest for 30 minutes.
Roll the dough into logs and cut into pieces about 1.5 cm long. You can round them or leave them rustic.
Cook the struffoli in the air fryer at 180°C for 10 minutes.
Prepare the glaze by mixing the kithul syrup with the oil, whole mace threads, and half a teaspoon of za'atar. Arrange the struffoli in a wreath shape and pour the glaze over them.
Decorate with Ceylon pepper, candied ginger, and mace threads before serving.
Air fryer
Mixing bowl
This is a fusion version of the traditional Christmas Neapolitan sweet, made savory and gluten-free.
Italia, Campania
| Energy (kcal) | 328.98 |
| Carbohydrates (g) | 45.32 |
| of which sugars (g) | 8.62 |
| Fat (g) | 12.96 |
| of which saturates (g) | 4.96 |
| Protein (g) | 9.05 |
| Fibre (g) | 4.12 |
| Salt (g) | 0.1 |
