Mix the flour, eggs, salt, zest and a splash of limoncello together and then knead to a stiff dough on a floured surface. Cover and leave to rest for an hour. Divide the dough into pieces, and roll each piece into a rope, then cut each rope into 1cm pieces. Roll these around a little to shape them.
Heat the honey with a bit more limoncello until warm. Heat the oil in a pan and when it is hot enough to fry a cube of bread in 1 minute add the dough pieces in batches. Fry until they turn brown all over. Drain well, then drop straight into the honey. When all the struffoli are cooked and coated spoon them into a pyramid or ring shape on a plate and decorate with Christmas sprinkles, sugared almonds and candied fruit.