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1
Combine the flour, sugar, citrus zests, anise liqueur, eggs, and lard in a bowl. Work the mixture until a cohesive dough forms, then turn onto a surface and knead until smooth and elastic. The dough is ready when it no longer adheres to the hands or the surface and holds a clean, firm shape when pressed.
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2
Divide the dough and roll each portion into a rope of 1 cm diameter. Cut each rope into pieces the size of a chickpea or a small pea. Uniform size is essential: the eye should confirm that no piece is markedly larger or smaller than its neighbour, which ensures even frying and consistent crunch.
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3
Heat the oil to 170 °C. Fry the struffoli in small batches, never crowding the vessel — this is where the dish lives or dies: crowding drops the oil temperature and produces soft, oil-soaked pieces rather than the characteristic crunch. Fry each batch until pale gold, removing before the colour deepens, as carryover heat will continue to colour them. Drain on absorbent paper.
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4
Warm the honey — with vincotto or saba if using — until fully liquid. Add all the fried struffoli to the warm honey and toss gently until every piece is evenly coated. The coating is correct when each struffolo glistens with an unbroken film of honey and the pieces move freely rather than clumping.
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5
While the honey remains warm and workable, pile the struffoli onto a serving dish, shaping them into a wreath or cone. Oil the hands lightly to prevent sticking. Press the candied citron, diavulilli, and cannellini into the surface. Work quickly — once the honey begins to crystallise the struffoli are set and cannot be repositioned. The finished arrangement should hold its form when touched lightly at the base.