coloured sprinkles or chopped nuts or chopped candied peel to decorate
Mix the flour, eggs, salt, zest and a large splash of limoncello together and then knead to a stiff dough on a floured surface. Cover and leave to rest for an hour. Divide the dough into pieces, roll each piece into a rope 1cm across, then cut it into 1cm pieces. Roll these around a little to shape them.
Heat the honey in a pan with a splash more limoncello until warm. Heat the oil in a pan no more than 1/3 full and when it is hot enough to fry a cube of bread in 1 minute add the dough pieces in batches. Fry, making sure they brown all over. Drain well, then drop straight into the honey. When all the struffoli are cooked and coated spoon them into a pyramid or ring shape on a plate and decorate.