Two good recipes for struffoli come from Mario Batali and from Barilla. The Mario Batali version has a rating of four out of five stars, and the Barilla version has a rating of three out of five stars, as of 2015.
For the Mario Batali version, mix 3 1/2 cups of flour, 6 eggs, 1 egg yolk, the zest of 1 lemon and 1 orange with 1/2 teaspoon of salt and 1 tablespoon of limoncello. Form dough, and chill for 30 minutes. Roll the dough into small balls. Heat 4 cups of oil, and fill about half of the surface with dough balls. Cook until brown, turning occasionally before draining on a paper towel.
After cooking the dough, heat 2 cups of honey with the juice and zest of 1 lemon. Add the struffoli, and stir until coated. Remove from heat, and cool before sprinkling with powdered sugar and serving.
For the Barilla version, mix 1 1/4 pound of flour, 2 1/2 ounces of soft butter, 1 3/4 ounces of sugar, 1 1/2 tablespoons of milk and a pinch of salt. Also add a pinch of baking soda, 5 eggs and a tablespoon of anise liquor. Allow to rest for 15 minutes, and roll the dough into small balls, fry the balls in a pan of hot oil, and allow to drain. Heat a pound of honey, add 2 ounces of candied orange peel, and coat the struffoli with the honey. Cover with sprinkles before serving.