Whisk together eggs, butter, and the 1 teaspoon of sugar. Whisk until frothy. Stir in baking powder, then stir in flour. When well combined, work the mixture into a soft dough with your hands.
When nicely dough-like, divide into 4 pieces. Lightly flour a work surface, and roll each of the four pieces into a rope about the width of an index finger and a foot long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly. It is important to shake off any excess flour or it will become gummy during the deep frying process. Lightly does it!
Heat oil to 375° F in a deep fryer. Working in handfuls so you don't lower the frying oil temperature, fry the struffoli until they are golden brown. They will puff up as they fry.
Transfer with a slotted spoon to a paper towel to drain. Let excess oil drip back into fryer before putting struffoli on paper towels.
Combine honey and 1/2 cup sugar in a large saucepan over low heat. Stir constantly until sugar dissolves into the honey. Turn heat to very low, just enough to keep warm. Add the drained struffoli, a few at a time, and turn them with a wooden spoon to coat on all sides.
Transfer struffoli to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. They will adhere to each other, but that's part of the fun - break off pieces with hands to eat. Long live struffoli!
Contributor: Geraldine Minne