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 Both my daughter and a friend of mine love struffoli. Instead of making the recipe that I've made for years, I tried Lidia Bastianich's recipe that included both orange and lemon zest. For the honey syrup, she adds sugar and water to the honey, heats until it foams and turns a shade darker. This honey syrup clings better to the struffoli and doesn't sink to the bottom of the dish.
I really like the addition of the zest; it adds a lovely nuance to the taste. I now prefer this recipe over my other one. However, we'll have to see what my daughter and friend think. Enjoy!
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