This recipe was given to me by Nana in 1971. I visited her on Court Street, and we spent the afternoon making strufoli.

3 eggs
½ c sugar
¼ c vegetable oil (or less)
¼ t salt
2 t extract (1 each of lemon and vanilla)
2 c flour
2 t baking powder

Put first four ingredients in a bowl and beat all together. Add remaining ingredients. Mix and turn on a floured board. Add a little flour at a time until dough does not stick to hands. Cut dough in pieces as big as a large egg. Roll thin as a pencil, then cut a little larger than a pea. Fry in vegetable oil until golden brown. Now take about ¾ c honey, cook in pan until it starts to bubble, then add your pastry (the fried dough) and ½ c almonds that have been shelled and the brown skin removed. Mix all together and put on a large plate. You can arrange it in a circle with a hole in the center. You can also add colored sprinkles if you want.