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1
Pulse together the flour, 1 tablespoon sugar, the lemon zest, orange zest, cinnamon, and salt in a food processor.
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2
Whisk together the eggs and vanilla in a separate bowl.
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3
Pour the egg mixture into the food processor with the motor running, and then drop in the butter pieces.
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4
Process until a smooth dough forms, about 30 seconds.
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5
Knead the dough on the counter a few times, then wrap in plastic and let rest at room temperature for 1 hour.
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6
Make the syrup: Combine the honey, the remaining 1/2 cup sugar, and 1/3 cup water in a medium skillet over medium heat.
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7
Bring to a boil, and cook until syrupy, about 6 to 7 minutes.
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8
In the meantime, heat 1 inch of vegetable oil in a pot or straight-sided skillet to about 365 degrees F, or until a piece of dough sizzles on contact.
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9
Pinch off a golf-ball-sized piece of dough, and roll into a rope about 1/2 inch wide.
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10
Cut the rope of dough into pieces the size of a hazelnut and roll into balls.
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11
Repeat until all the dough is used.
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12
Fry the struffoli in batches until puffed and deep golden, about 3 to 4 minutes per batch.
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13
Drain on a paper-towel-lined baking sheet, and repeat with the remaining struffoli.
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14
Toss the struffoli in the hot honey syrup, in batches, as many at a time as you can fit without crowding.
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15
Roll the struffoli in the syrup until well coated, then scoop them up with a slotted spoon or strainer, and drain off the excess syrup.
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16
Stack the struffoli in layers on a plate to form a cone, sprinkling each layer with the sprinkles as you stack.
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17
Repeat until all the struffoli are coated in the honey syrup and covered in sprinkles.
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18
Drizzle the completed stack of struffoli with any remaining syrup, if you wish.
