A savory and gluten-free version of struffoli, with flavors inspired by Asia. Dough made from gluten-free flours, cooked in an air fryer and glazed with kithul syrup flavored with mace and za'atar.
Mix the flours with salt, za'atar, and ground mace. Add the eggs and soft ghee and knead until a smooth and compact dough is obtained. Cover and let it rest for 30 minutes.
Form sausages with the dough and cut into pieces of about 1.5 cm. 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 kithul syrup with oil, whole mace strands, and half a teaspoon of za'atar. Arrange the struffoli in a ring and pour the glaze over them.
Decorate with Ceylon pepper, candied ginger, and strands of mace before serving.
Air fryer
Mixing bowl
This is a fusion version of the Neapolitan Christmas sweet, made savory and gluten-free.
Italy, Campania
