Struffoli

1. Stage

In a food processor, pulse flour, granulated sugar, salt, and baking powder about 4 times to combine. Add butter, lemon zest, and orange zest and pulse about 4 more times to make a sandy texture. Add eggs and Marsala and process until dough clumps into a ball, about 1 minute. Tightly wrap in plastic and refrigerate until very firm, about 1 hour.

2. Stage

Line a rimmed baking sheet with parchment. Cut chilled dough into 8 pieces and keep covered with plastic.

3. Stage

On a floured work surface, working with one at a time, roll dough to a 12" rope. Cut into 24 (1/2") pieces. Roll each piece into a ball with your hands and arrange on prepared sheet. Repeat with remaining dough.

4. Stage

Line another rimmed baking sheet with paper towels. In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, heat oil until thermometer registers 375°. Working in 4 batches, pile dough balls onto a spider or large slotted spoon and gently lower into oil. Stir to break up balls and fry until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat with remaining dough.

5. Stage

In a small microwave-safe bowl, microwave honey until runny, about 30 seconds. Stir in orange juice.

6. Stage

In a large bowl, toss struffoli and honey mixture until fully coated.

7. Stage

Spray a drinking glass with cooking spray and place in the center of a platter. Using a slotted spoon, pile struffoli around glass in a wreath shape. Pour any remaining honey mixture from bowl over struffoli and decorate with sprinkles.

8. Stage

Let sit until honey has firmed up, about 30 minutes. Remove drinking glass and serve.