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1
In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes.
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2
Place in the refrigerator and allow to rest 30 minutes.
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3
Remove from the refrigerator and cut golf ball-sized pieces of dough from the main batch.
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4
Roll each ball into a 1/2-inch thick dowel (rope) and cut each dowel into 1/2-inch pieces.
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5
Roll each piece into a ball and continue until finished with all dough.
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6
In a 12 to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees F. Drop enough balls in to cover about half of the surface of frying oil and cook until dark golden brown.
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7
Use a slotted spoon to turn them regularly, and expect them to puff up while cooking.
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8
As they finish, remove them to a tray covered with paper towels, and drain well.
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9
This should take at least 5 batches.
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10
When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8 quart saucepan until quite warm, about 150 degrees F, and substantially thinner.
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11
Add struffoli to honey and stir carefully until well coated.
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12
Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
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13
Pour out into a large serving tray in the form of either a pyramid or a ring mold.
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14
Sprinkle with powdered sugar and serve.
