How to cook
Divide the well kneaded dough into 4 separate parts, make each one into a long 11 3/4″ (30 cm), 1 finger-thick strip. Cut each strip into 1 1/4″ (3 cm) pieces.
Flatten each piece slightly, scrubbing away any excess flour - if you don't, the cookies will become too tough during frying.
Drop the cookies in generous amounts of heated oil until golden in color and until they swell. Take them out onto paper towels to drain.
Mix the honey with the remaining sugar and heat on a low stove while stirring nonstop until the sugar melts completely in the honey. Lower the heat to a minimum, just so that it keeps the sauce warm.
Drop the cookies in it and turn them over with a wooden spoon so they get soaked nice and evenly.
Arrange the ready cookies, which in Italy are called Struffoli, in a pyramid pile onto a platter. They will be ready to eat in 2 hours.