Struffoli Napoletani

• 5 eggs
• 3 tbsp granulated sugar
• 500 g

In a large bowl, beat the eggs with the sugar, then gradually mix in the flour to make a smooth dough. Add the citrus zest, a pinch of salt and the alcohol. Knead well for 3-4 minutes and roll into a ball. Cover and leave to rest for 2 hours in a cool place.

Taking a little bit of dough at a time, roll it with your hand into sausage shapes about 1cm in diameter. Cut the sausage shapes i