Make a mound with the flour on a work surface. In the center, add the sugar, eggs, salt, limoncello, grated lemon zest, and butter.

Knead everything together well, gradually incorporating all the flour until you have a smooth dough that no longer sticks to your hands.

Shape the dough into a ball and let it rest for at least 30 minutes.

After resting, knead the dough for another minute, then divide it into small portions to form little balls of dough.

Take each portion and roll it into long ropes, then cut them into small pieces to make tiny balls.

Pour vegetable oil into a deep, high-sided pan. When the oil is hot, fry the struffoli in batches. Shake off any excess flour from the struffoli before frying to prevent too much foam.

Once golden and puffed, remove the struffoli with a slotted spoon and let them drain and cool on paper towels.

Meanwhile, in a saucepan, combine a small glass of water and 2 level tablespoons of sugar. Add the honey and let it melt.

When the honey has melted, add the struffoli to the saucepan and gently stir to coat them well with honey.

Transfer everything to a serving platter and decorate with colored sprinkles, candied citron, and sugar-coated almonds.