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1
In a mixer bowl, combine the flour, egg yolks, eggs, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes.
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2
Refrigerate for 30 minutes.
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3
When the dough has rested, remove from refrigerator and cut into golf ball-size pieces.
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4
Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces.
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5
Roll each piece between palms into a ball.
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6
Repeat with the remaining dough.
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7
Heat the oil in 12 to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls into cover about half of the surface of the oil and cook until dark golden brown.
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8
Use a spider or slotted spoon to turn them regularly; they will puff up while cooking.
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9
When cooked, remove to a tray covered with paper towels and drain well.
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10
This should make at least 5 batches, so be patient.
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11
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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12
Add the struffoli and stir carefully until well coated.
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13
Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
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14
Pour out onto a large serving tray in the form of either a pyramid or a ring.
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15
Sprinkle with confectioners' sugar and any other choice of garnish.
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16
The struffoli should last a week or as long as your guests allow.
