Christmas Struffoli

Method

1. Place the flour, sugar, baking powder, and a pinch of salt in a large bowl and mix.
2. Add the softened butter and lightly beaten eggs. Knead with your hands until the dough comes together.
3. Transfer the dough to a work surface and knead for a few minutes until smooth and non-sticky.
4. Wrap the dough in plastic wrap and let it rest for at least 2 hours.
5. After resting, dust a work surface with flour and roll out a piece of dough to about 0.5 cm thickness.
6. Cut the rolled dough into strips about 0.5 cm wide. Lightly flour to prevent sticking.
7. Gather the strips and cut them into small pieces (about 0.5 cm). Don't worry if they look square; they will become round when fried.
8. Heat oil to 160°C (320°F). Fry the dough pieces in small batches, stirring frequently, until lightly golden. Drain on paper towels.
9. In a separate pan, gently melt the honey with tangerine peel. When it starts to foam, cook for about 60 seconds, then remove from heat. Let cool slightly, then add anise (or anise liqueur).
10. Add the fried struffoli to the honey and toss to coat evenly. Transfer to a serving platter. Decorate with colored sprinkles, candied oranges, and candied cherries.