Cicerchiata

Mix flour and sugar in medium bowl. Beat eggs, olive oil, and liqueur in small bowl. Add to flour mixture, stirring with fork until mixture begins to form ball. Knead on lightly floured surface until smooth, about 5 minutes. Let stand, covered with plastic wrap, 15 minutes.

Divide dough into 12 equal pieces. Using hands, roll each portion on unfloured surface into 16-inch-long rope. Cut each rope crosswise into 1/4-inch pieces; roll pieces between palms to form small balls about the size of chickpeas. Keep unrolled portions of dough covered to prevent drying.

Heat 3 inches oil in large saucepan to 375°F. Fry balls, in small batches, until golden, about 1 minute Remove with slotted spoon; drain on paper toweling.

Heat honey in small saucepan over medium-high heat to boiling; reduce heat to medium. Boil gently until honey becomes darker in color, about 15 minutes.

Transfer fried balls to large bowl. Add hot honey, almonds, and citron. Stir to coat balls thoroughly. Pour mixture out onto large serving tray or platter. Let cool about 10 minutes. Wet hands lightly and shape mixture into wreath. Decorate with orange peel slivers and cherries. Cool completely. Cut into pieces to serve.