Honey-soaked cicerata, so named because the bits of dough are shaped to resemble chickpeas (ceci in Italian), is a sweet dessert that's served during the Christmas holidays.

Make the dough: Whip the egg whites until soft peaks hold. Place the flour in the bowl of an electric mixer; work in the egg yolks, salt, ¾ cup of the olive oil, anise liqueur, and sugar. Gently fold in the egg whites with a wooden spoon; the dough should be soft and elastic. If it is too dry, add more liqueur; if it is too wet, add more flour.

Snip into chickpea-sized pieces and roll into tiny spheres. Heat the remaining olive oil until it registers 325 degrees on a thermometer; fry the bits of dough until golden. Remove with a slotted spoon and blot dry on paper towels; arrange on 8 plates, and top with the slivered almonds and candied fruit.

Heat the orange juice in a saucepan; stir in the honey and heat through. Fold in the julienned orange zest. Pour the sauce over each portion, dust with the colored sprinkles, and cool to room temperature before serving.

Serves 8