Ceciarchiata
Make between 10-12

3 large eggs, slightly beaten
2 cups all-purpose flour
1/2 teaspoon salt
1 cup vegetable oil
1 cup honey
1/2 cup toasted & coarsely chopped hazelnuts*
2 teaspoons grated lemon zest
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds*

Toasting nuts: Preheat oven to 500°F and place nuts on a baking sheet. Roast nuts 4-5 minutes watching constantly. Stir about half way through. Cool then chop.

Combine eggs, flour and salt until a soft dough forms.
Turn out on a floured board and knead the dough 1-2 minutes.
Shape into a ball, flatten and sprinkle it lightly with flour.
Roll dough into a rectangle about 1/4-inch thick.
With a sharp knife, cut into 1/4-inch-wide strips.
Dredge strips in flour.
Cut these into chickpea-size bits.
Dredge in flour.
Scoop up the bits in a large sifter to remove the excess flour.
Heat oil in a small saucepan and fry a handful of the bits at a time until lightly golden, stirring so they color evenly.
Drain on paper towels and cool.

Baking option: 400°F for 7 minutes.

Bring the honey to a boil, simmer over moderate-high heat 3 minutes.
Add all the dough balls, hazelnuts, lemon zest and juice.
Cook over lower heat 7 minutes.
Oil a serving platter.
Spread almonds platter and pour the hot honey mixture on top.
Let it settle for a few minutes.
When the mixture is cool enough to be handled, shape into a circle with the help of a spoon and moistened hands.
Let it cool thoroughly at room temperature.
It will harden a little.
Then break off pieces with your fingers or cut into 2-inch segments.