Struffoli

[lollardfish]

In Naples (and my kitchen), one makes a dough with about 3.5 cups of flour, some limoncello, zest from orange and lemon, 6 eggs and 6 more yolks. Sticky! Mix it a lot. Let sit in the fridge. Cut. Roll into dowels. Cut into pieces. Roll into little balls. Fry in lots of oil (we used our deep fryer). Coat with a mix of melted honey, lemon juice, and more zest. Stack. Cover in sprinkles and confectioners sugar and anything else you like as a topping. EAT!

Merry Christmas!