Struffoli (boules frites au miel)

In a bowl, whisk the flour, baking powder and salt together. In another bowl, beat the eggs with the sugar, softened butter, lemon zest, orange zest and liqueur. Pour the wet mixture into the dry one and knead by hand for about 5 minutes until you get a smooth, slightly elastic dough. Wrap in plastic and let it rest at room temperature.

• 400 g flour
• 1 tsp baking powder
• 1 pinch salt
• 4 eggs
• 2 tbsp sugar
• 50 g butter
• 1 lemon zest
• 1 orange zest
• 2 tbsp liqueur

✅ C'est prêt quand : the dough is smooth, not sticky, and springs back a little when poked

On a lightly floured surface, cut off a piece of dough and roll it with your palms into a thin rope about the thickness of a pencil. Cut the rope into pea-sized pieces, then quickly roll each piece between your fingers into a little ball. The balls do not need to be perfect; a slightly rustic, uneven size is normal and traditional.

• all of it dough (from step 1)

✅ C'est prêt quand : you have a tray full of small, roughly pea-sized dough balls