Struffoli

Method

1. In a bowl, combine flour, sugar, a pinch of baking powder, a pinch of salt, grated orange and lemon zest, beaten eggs, anise liqueur (or another liqueur), and oil. Mix until a dough forms.
2. Transfer the dough to a floured work surface and knead until smooth, not sticky and not too firm. Add a little more flour if sticky. Shape into a ball, wrap in plastic wrap, and let rest at room temperature for at least 30 minutes.
3. Cut off a piece of dough, lightly flour it, and roll it out with a rolling pin. Using a sharp knife, cut the dough into strips.
4. Roll each strip into a cylinder, then cut into small pieces. (You can cut three at a time or one by one.) Dust with flour to prevent sticking, and place on a tray.
5. Heat oil in a high-sided pot. Shake excess flour off the dough pieces (this reduces foaming). Fry in batches, stirring to ensure even golden browning, until golden. Drain on paper towels.
6. In a pot, melt honey over low heat. Add the fried struffoli, turn off the heat, add a splash of anise liqueur (or other liqueur), sprinkle with colored sprinkles, and mix well.
7. Let the struffoli cool on a tray. For decoration, you can place a glass in the center of the tray and arrange the struffoli around it, then add extra sprinkles on top. Once cooled, remove the glass and serve.