KNEADING SYNONYM RECIPES

Steps:

• Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
• Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
• In a medium bowl, whisk together the flour, cornstarch, and salt.
• Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
• Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
• Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13/4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
• To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
• Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
• Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
• While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.

Steps:

• To make honey balls , melt the butter and let it cool. In the meantime, put the flour, sugar 1 , eggs, a pinch of salt, grated orange peel 2 , and melted butter 3 in a bowl
• with the anise liqueur 4 . Start kneading by hand in the bowl, then transfer the dough to a pastry board 5 and knead until a compact and homogeneous dough ball is created 6 .
• Cover with a clean cloth 7 , then let rest for at least 30 minutes at room temperature. After the rest time has elapsed, take the brick 8 , divide it into 6-7 equal parts with a knife 9 .
• With each piece, create sticks approximately 1/3 inch (1 cm) 10 thick. Cut the sticks into small 1/3 inch (1 cm) pieces 11 and place them on a sheet, ensuring that they do not overlap 12 .
• To cook the balls: heat the peanut oil in a pot, and when it is hot, dip theballs with a skimmer 13 . For optimal frying, make sure that the oil reaches a temperature of approximately 355° F (180° C) with a food thermometer. To keep the temperature stable, only cook a few fritters at a time. Mix with a skimmer to obtain a uniform cooking; 2-3 minutes will be enough to obtain a golden color at the right point; drain them 14 and transfer to a tray covered with absorbent paper to dry the excess oil 15 .
• Let the balls cool and melt the honey in a pot over low heat 16 , when the honey has melted pour over the Struffoli and stir to amalgamate 17 . Turn off the heat and let cool, then add the colored sugar 18 .
• Cut the candied oranges and citron into small cubes (19-20), pour them into the pot with the balls, 21 and stir gently with a spoon.
• Take a serving dish, place a glass jar in the center of the dish that will be used to create the crown shape, and distribute the balls  22 around the jar. When the honey has solidified, gently remove the jar from the center of the dish 23 . Decorate with candied cherries and silver-colored candied almonds, then serve your Struffoli 24 .