Instructions: * Note: Limoncello is a strong lemon-flavored liqueur from Southern Italy. You can find it at many fine wine stores.

Beat together flour, egg yolks, eggs, zest, dash salt and limoncello in mixer to form firm dough, 8 to 10 minutes. Refrigerate 30 minutes.

When dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into 1/4-inch-thick snake and cut each snake into 1/4-inch pieces. Roll each piece between palms into a ball. Repeat with remaining dough.

Heat oil to 375 degrees in 12- to 14-inch skillet with at least 3-inch sides. Drop balls in to cover about half of surface of oil and cook until dark golden brown, 3 to 4 minutes. Turn regularly with slotted spoon; they will puff up during cooking. When cooked, remove to tray covered with paper towels and drain well. This should make at least 5 batches, so be patient.

When all struffoli are cooked, heat honey, lemon juice and zest in wide 6- to 8-quart saucepan over medium-low heat until quite warm and substantially thinner. Add struffoli and stir carefully until well coated. Remove from heat and cool 5 minutes in pan, stirring regularly.

Pour out onto large serving tray in form of either pyramid or ring. Sprinkle with powdered sugar and any other garnish. Struffoli should last at least 1 week, or as long as your guests allow.

This recipe yields 50 to 60 struffoli.

Comments: These little fritters are the most beloved item on the Christmas table. Traditionally, they are made several days before Christmas Eve and given to guests throughout the week, often presented in a golden horn of plenty made of bread dough. We had a difficult time getting this right in the Times Test Kitchen. After more than a half-dozen tries, we wound up with this recipe, which tastes delicious, but pops open like popcorn rather than staying in a ball. We did find that the smaller the ball, the less of a problem this splitting was.

NOTES :

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