Struffoli recipe: from Naples to the world

Method

Pour the flour on a surface (or in a very large bowl) and mix it with sugar, salt, lemon rind, eggs and the softened lard/butter. Form a ball of dough and leave to rest for at least 1 hour.
Take the dough and quickly knead it on a lightly floured surface then this into small pieces and roll each piece between your hands flouring them again if this helps) to make marble-sized balls.
3. Heat the oil and, once the oil is ready (warm but not hot!), fry your balls a batch at a time (15 per batch should be a good amount) and drain them when they are golden but still quite swollen. Let them dry on paper towel.
Pour the honey into a roasting pan with a glass of limoncello and heat very gently stirring constantly until it becomes runny then take it off the heat.
Dip the struffoli in the honey and arrange them on a serving plate in the shape of a cone with the help of your hands (slightly wet to prevent the honey from sticking and struffoli broken). Once the cone is formed add more hot honey to cover your struffoli and add the funfetti, the candied citron, and the orange peel.