Ingredients for 8 people

300 g of flour type 00
125 g of fluid honey
125 g of orange and lemon peel candied
4 eggs
1 egg yolk
1 tablespoon sugar
1 large orange
1 lemon
60 g of butter
300 g of lard



Wash and dry the orange and the lemon drying them with paper towels, then grate the peel collecting it in two separate small bowls. Sift the flour on the work surface and place in the centre sugar, a pinch of salt, the lemon peel, softened butter, eggs and egg yolk. Knead the ingredients until the dough is smooth and elastic: with it form a ball, flatten and divide it into sticks about the size of a finger, which you will cut to obtain many small cylinders.
Heat the lard in a frying pan and, when it becomes hot, fry the struffoli, draining them with a slotted spoon as they golden and rest them for a few moments on paper towels to drain the excess oil.
Pour the honey into a saucepan, add the candied orange and citrus peel and melt on low heat. Pour the struffoli in a casserole, a few at a time, and stir gently with a wooden spoon so that the candy with the honey.
Gradually as the struffoli are ready, pile them on a serving plate and, with moistened hands, mode them giving the composition a pyramid shape. Let cool for about 2 hours before serving.