Struffoli

To begin, pour the flour on a clean work surface and mix in the sugar, salt, lemon zest, eggs and the softened butter. Form a ball of dough and leave to rest for at least 1 hour

Take the dough and quickly knead it on a lightly floured surface. Cut into small pieces and roll each piece between your hands, flouring them again to make marble-sized balls

Preheat the oil to 190°C

When the oil has come up to temperature, fry the balls a batch at a time. Drain them when they are golden but not overly crunchy. Let them dry on paper towel

Pour the honey into a roasting pan with a glass of limoncello and heat very gently, stirring constantly until it becomes runny. Remove from the heat

Dip the struffoli in the honey mixture and arrange them on a serving plate in the shape of a dome with the help of your hands (dampen your hands slightly to prevent the honey from sticking and breaking the struffoli). Once the dome is formed add more hot honey to cover your struffoli. Add the funfetti, the candied citron and the orange peel