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1
Stir the flour, sugar, lemon and orange zest, and salt together in a bowl and turn it out onto a clean work surface.
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2
Make a well in the center of the dry ingredients and add the eggs, butter, and grappa to it.
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3
With your fingertips, work the eggs, butter, and grappa together until more or less blended, then begin working in the dry ingredients.
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4
Continue working in enough of the flour until the dough is smooth and evenly blended, but not too dry.
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5
Gather the dough together into a ball, wipe the dough from your hands, and add it to the dough ball.
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6
Clean your hands and the work surface, flour both lightly, and knead the dough until smooth, 3 to 4 minutes.
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7
Wrap the dough in plastic wrap, and let stand at room temperature 1 hour.
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8
Pull off a plum-size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter.
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9
Repeat with the remaining dough.
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10
Cut the dough ropes crosswise into 1/3-inch lengths.
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11
Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep-frying thermometer registers 350 F or a piece of dough gives off a lively sizzle when slipped into the oil.
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12
Carefully slide about one-fourth of the pieces of dough into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes.
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13
Adjust the heat under the pan as necessary while the struffoli are frying to maintain an even temperature.
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14
Transfer them with the skimmer to a paper-towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan.
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15
Repeat with the remaining dough, allowing the oil to return to the correct temperature, if necessary, before frying the next batch.
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16
Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by.
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17
Stir the honey, sugar, and water together in a heavy, wide pot, large enough to hold all the dough balls, over low heat until the sugar is dissolved.
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18
Increase the heat to high and bring the syrup to a boil.
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19
The syrup will foam up dramatically when it comes to a boil.
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20
Continue cooking until the foam dies down and the mixture becomes just a shade darker, about 4 minutes.
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21
Remove from the heat, and immediately add all the fried dough balls.
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22
Toss them in the syrup with a wire skimmer or slotted spoon until they are coated.
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23
Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time after dipping them into the cold water to protect them.
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24
Scatter the sprinkles over the mound of struffoli until they are colourful enough for you.
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25
You may serve them the same day, or keep them for several days covered loosely with plastic wrap.
