In a stand mixer or large bowl, combine the flour, sugar, eggs and yolks, butter, grated lemon zest, liqueur, and a pinch of salt. Mix well, then let the dough rest for two hours.

Cut off pieces of dough and roll them into ropes about 1/4 inch thick. Cut into small cubes. Fry a few at a time in plenty of hot oil over high heat. When golden brown, drain on paper towels.

In a large pan, boil the honey and sugar with 4 tablespoons of water. When the syrup turns golden, lower the heat to the minimum, add the struffoli and some of the candied fruit, and quickly and gently stir with a spoon.

Immediately turn the mixture out onto a serving plate, shaping as needed with wet hands. Decorate with the remaining candied fruit and colored sprinkles.