1.  In a large mixing bowl, add the flour, sugar, salt and zests. Mix the ingredients thoroughly. In the center of the bowl, make a well in the flour by pushing it up along the sides of the bowl.

2.  Add the eggs, butter, vanilla and sambuca into the well. Using a wooden spoon or a strong spatula, begin mixing the flour into the wet ingredients. Continue mixing until a shaggy dough starts to form.

3.  Turn the shaggy dough out onto a floured work surface. Continue kneading the dough until it forms a smooth ball, adding more flour as needed if the dough is too sticky.

 

 

 

4.  Cover the dough and let it rest for 1 hour.

5.  Uncover the dough and cut it into four sections. Using your hands, roll each section into a long rope measuring approximately 1/2 inch in diameter.

6.  Cut the ropes into small pieces about 1/2 inch wide. Flour them lightly so that they do not stick to each other.

7.  Heat a large pan with oil for frying over medium high heat.

8.  When the oil is hot enough, fry the dough pieces in batches until they are golden brown on all sides. Remove the fried balls from the oil and drain them on cookie sheets lined with paper towels.

9.  Repeat step 8 until all of the dough has been fried.

10.  Place the struffoli balls into a mixing bowl.

11.  In a skillet or saucepan over medium heat, warm the honey until it is a thin liquid consistency.

12.  Pour the honey over the balls and then, using a spatula, gently fold the balls into the honey to coat them well.

13.  Pour the coated balls out onto a serving tray and form them into whatever shape you desire. Decorate the struffoli with the candied fruit and nonpareils.

14.  Let the struffoli cool for 1 hour prior to serving.