First, melt the butter and let it cool. Measure out the sugar and prepare the rum flavoring.
In a large bowl, sift together the flour, baking powder, salt, and the grated orange and lemon zest.

Add the sugar, melted butter, and rum flavoring to the flour mixture.
Stir with a wooden spoon until the mixture resembles coarse crumbs. Make a well in the center and add the eggs.

Mix with a spoon to combine the ingredients. The dough will come together quickly. Knead briefly by hand until you have a smooth, lump-free dough.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

After resting, break off a piece of dough about 2–2.5 ounces (50–70 grams). Roll it into ropes about 1/2 inch (1 cm) thick—they will puff up slightly as they cook. Cut into small pieces.

Heat half of the sunflower oil in a deep, 7-inch (18 cm) saucepan. For best results, change the oil once during frying to keep the flavor fresh and ensure even browning. Fry a few pieces at a time to avoid excess foam. Fry in hot oil until golden brown. Drain on paper towels.

In a saucepan large enough to hold all the Struffoli, combine the honey and powdered sugar.
Melt over very low heat, stirring with a wooden spoon.

Remove from heat, add the Struffoli, and stir well so the honey coats every piece.

While the Struffoli are still warm and well coated, transfer them immediately to a serving plate. Don’t wait too long—once the honey starts to set, it’s hard to shape them. On the plate, shape them as you like.

Finally, sprinkle with colored sprinkles.