In the bowl of a food processor combine flour, baking powder, salt and sugar. Pulse a few times to combine. (See note if you do not have a food processor)

Cut up the butter into cubes and add at to food processor. Pulse until the butter is well broken up and the mixture looks like coarse cornmeal.

Beat the eggs with the vanilla and add to the food processor while running. As soon as the dough comes together stop the food processor and turn out onto a lightly floured surface.

Kneed by hand for about 5-10 minutes, adding more flour as needed to keep the dough from sticking.

Divide the dough into quarters, wrap in plastic wrap and chill for at least 1 hour (or overnight).

Once you are ready to fry the struffoli heat oil of your choice (canola, vegetable, etc) in a medium saucepan (or you can use a fryer if you have one). Use enough oil to get a 1 inch depth. Once the oil has reached about 350°F you are ready to start frying the dough.

Take a dough quarter from the refrigerator and roll into a thick log, then divide into 4 portions.

Roll one of the logs into a smaller rope, about the thickness of your pinky. Cut into 1/4 inch segments. Fry in batches of about 20-40 (depending on how large your pot is).

Fry the struffoli until golden brown, then transfer to a plate lined with paper towels to absorb excess oil.

Once all the struffoli has been fried they are ready to soak in honey. Heat 1-2 cups of honey in a small saucepan until thin. Drop the struffoli into the honey in batches of about 10-20. Stir to coat them and let them sit for a minute or two before removing and placing onto a dish or container. Top with optional sprinkles.