1. Prepare the Dough:

In a large mixing bowl, cream the softened butter and sugar.

Add eggs one at a time, then mix in the orange zest, mandarin zest, and Grand Marnier (if using).

Add flour and salt. Mix until a soft dough forms.

2. Rest the Dough:

Transfer dough to a floured surface and knead for about 5 minutes.

Wrap in plastic wrap and let it rest for 30 minutes.

3. Shape the Dough:

Divide dough into 4 portions. Roll each into ropes (½–¾ inch thick).

Cut into ½-inch pieces—about the size of a raspberry.

4. Fry the Dough Balls:

Heat oil to 350°F (175°C).

Fry dough pieces in small batches for 2–3 minutes, stirring until golden brown and puffed.

Remove with a slotted spoon and drain on paper towels.

5. Coat with Honey:

In a saucepan, gently heat honey until it liquifies and foams.

Add the fried dough balls and toss to coat evenly.

Transfer to a serving dish and shape into a mound or wreath. For a wreath, place a glass in the center and arrange struffoli around it; remove glass once set.

6. Decorate:

While still warm, garnish with nonpareils, candied fruit, and/or chopped nuts.

Let cool completely before serving so the honey sets.