Makes about 150 struffoli

4 eggs
1/4 c. sugar
1 tsp. orange extract
1 tsp. orange liquer
1 tsp. cinnamon
1 tbs. butter (softened)
2 1/2 c. flour
1/2 c. (or more) honey
1 c. walnut pieces
canola oil

In the bowl of a food processor, combine eggs, sugar, extract, liquer, cinnamon and butter. Pulse until combined.

Add in flour 1 cup at a time, mixing after each addition. After 2 cups, check the dough. If it's still very sticky add in the last half of a cup. Otherwise omit it. Dough should form a ball in the food processor. Turn out onto a floured surface, knead a few times until smooth. Cover with a bowl or dish towel and allow to rest for about 30 minutes.

Heat about an inch of canola oil in a large, deep sauce pan, or use an electric fryer. Cover and prepare an area with paper towel to turn the struffoli out on to. 

Working in batches, cut small pieces of dough. Roll them into a snake, about 1/2 inch wide. Cut into 1/4 inch sized pieces. Fry for about 4-5 minutes until golden brown. Use a spyder to remove them from the oil. Drain on the paper towel. Continue in this way until all the dough has been fried.

Once the struffoli are cool, combine them in a large bowl with the walnuts. 

Heat the honey in a small saucepan over medium heat until small bubbles begin to form and the honey becomes runny. Pour over struffoli and mix until everything is coated and sticking together. Form into a shape of choice (Mom does little mounds) and decorate with nonpareil sprinkles. 

Buon Appetito! Buona Natale!