Pignolata (Sicilian Honey-Glazed Pastry Clusters)

• 60 g Pistachios, shelled
• 250 g Plain flour
• 1 pinch Fine sea salt
• 30 g Unsalted butter, softened
• 2 Egg, room temperature
• 1 tsp Vanilla extract
• 1 medium Lemon, unwaxed
• 900 ml Sunflower oil, for frying
• 200 g Honey

1. Roughly chop the pistachios and set aside. Finely zest the lemon, then squeeze out 1 tbsp lemon juice.
2. In a mixing bowl, whisk together the plain flour and fine sea salt. Rub in the unsalted butter with your fingertips until the mixture looks like fine crumbs.
3. Add the eggs, vanilla extract, lemon zest and the lemon juice, then mix to a firm dough. Knead briefly until smooth, then cover and rest for 10 minutes so it relaxes.
4. Heat the sunflower oil in a large pot to 170°C (340°F). While it heats, pinch off small pieces of dough and roll into little nuggets about the size of a hazelnut.
5. Fry the dough pieces in batches for 3 to 4 minutes, stirring gently, until evenly golden. Lift out with tongs and drain well; let the oil return to temperature between batches.
6. Warm the honey in a saucepan over low heat just until fluid and steaming, not boiling. Tip in the fried dough and toss for 1 to 2 minutes until every piece is glossy and coated.
7. Pile the glazed pieces into small clusters on a serving plate and immediately sprinkle over the pistachios. Leave for 8 minutes so the honey sets slightly, then serve.

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