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1
For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder.
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2
Add the butter and pulse until the mixture resembles a coarse meal.
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3
Add the eggs, wine, and vanilla.
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4
Pulse until the mixture forms into a ball.
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5
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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6
Cut the dough into 4 equal-sized pieces.
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7
On a lightly floured surface, roll out each piece of dough until 1/4-inch thick.
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8
Cut each piece of dough into 1/2-inch wide strips.
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9
Cut each strip of pastry into 1/2-inch pieces.
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10
Roll each piece of dough into a small ball about the size of a hazelnut.
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11
Lightly dredge the dough balls in flour, shaking off any excess.
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12
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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13
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.).
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14
In batches, fry the dough until lightly golden, about 2 to 3 minutes.
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15
Transfer to a paper towel-lined plate to drain.
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16
(The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces.
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17
The dough pieces can then be rolled into small balls and fried as above).
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18
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat.
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19
Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes.
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20
Remove the pan from the heat.
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21
Add the fried dough and hazelnuts and stir until coated in the honey mixture.
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22
Allow the mixture to cool in the pan for 2 minutes.
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23
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter.
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24
Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape.
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25
Drizzle any remaining honey mixture over the struffoli.
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26
Allow to set for 2 hours (can be made 1 day in advance).
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27
Decorate with sprinkles and dust with powdered sugar, if using.
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28
Remove the glass from the center of the platter and serve.
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29
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet.
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30
Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes.
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31
Cool completely before using.
