In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder until well combined.

Cut in the softened unsalted butter until the mixture resembles coarse crumbs.

Add the lemon zest, orange zest, eggs, and Marsala or white wine to the mixture, and mix until a smooth, slightly tacky dough forms.

Lightly flour your hands and surface; roll small pieces of dough into marble-sized balls, approximately 1 inch in diameter.

In a deep pot or heavy-bottomed pan, heat canola oil to 350°F (175°C).

Carefully drop the dough balls into the hot oil in batches, frying them for 3-5 minutes until golden brown.

Remove the fried struffoli from the oil and allow excess oil to drain back into the pot, placing them on a plate lined with paper towels.

In a large bowl, combine honey and fresh orange juice until smooth; toss warm struffoli in this mixture.

Arrange the glazed struffoli into a wreath shape on a serving dish, and sprinkle nonpareil sprinkles or crushed nuts over the top.