Neapolitan Struffoli

Method

1. In a bowl, combine flour, sugar, baking powder, and a pinch of salt.
2. Add soft butter and lightly beaten eggs. Knead with your hands until the dough comes together.
3. Transfer to a work surface and knead for a few minutes until smooth and non-sticky.
4. Wrap in plastic wrap and let rest for at least 2 hours.
5. After resting, roll out the dough on a floured surface to about 1/2 cm thickness.
6. Cut into strips about 1/2 cm wide, then cut into small squares (they will become round when fried).
7. Dust with flour to prevent sticking, then sift off excess flour.
8. Fry the pieces in oil at 160°C, a few at a time, stirring frequently, until lightly golden. Drain on paper towels.
9. In a saucepan, gently melt honey until it begins to foam, then cook for about 60 seconds. Let cool slightly.
10. Add mandarin peel and anise to the honey, stirring to infuse flavour.
11. Toss the fried struffoli in the honey mixture until well coated.
12. Add colourful sprinkles and mix.
13. Arrange on a serving platter and decorate with additional sprinkles, candied orange, and candied cherries.