MAKE THE HONEY GLAZE. In a small saucepan, stir the honey, sugar, orange juice and salt to combine.

Cook, over medium heat, stirring until the salt and sugar are dissolved; do not bring to a boil.

Keep warm until ready to use.

MAKE THE DOUGH BALLS. In a large bowl, whisk the flour, baking powder and salt until well combined.

In another large bowl, cream the butter, sugar and zest using a hand mixer.

Add the eggs, one at a time, allowing each to fully incorporate before adding the next.

Add the vanilla and mix to combine.

Add the dry ingredients and mix just until the dough comes together; do not overmix.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Meanwhile, in a high-sided skillet, heat a couple inches of oil to 350 degrees.

Using a bench scraper, cut off ½” pieces of the dough.

Roll the dough into a rope slightly thicker than a ¼” in width.

Using the bench scraper, cut the rope into ¼” pieces.

Roll each piece of dough into a ball; they do not need to be perfect and should be approximately the size of a hazelnut. Repeat until all the dough has been shaped.

Working in small batches, carefully add the dough balls to the oil and fry until lightly golden brown, for about 45 to 60 seconds.

Using a slotted spoon, transfer the struffoli to a paper towel-line sheet pan to drain excess oil.

Transfer the struffoli to a large bowl.

Drizzle all but a few tablespoons of the warm Honey Glaze over the balls, and gently stir to coat.

Place the balls onto a serving plate, drizzle the remaining glaze over the top and decorate with the nonpareils.