Struffoli

• 3.46 ounces white rice flour (about 2/3 cup)
• 3 ounces brown rice flour (about 2/3 cup)
• 1.4 ounces tapioca flour (about 1/3 cup)
• 1.6 ounces cornstarch (about 1/3 cup)
• 2 tablespoons granulated sugar
• 2 teaspoons grated lemon rind
• 1 teaspoon xanthan gum
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cut into small pieces and softened
• 3/4 teaspoon vanilla extract, divided
• 3 large eggs
• Peanut oil
• 3/4 cup honey
• 1 tablespoon powdered sugar

1. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Place flours, cornstarch, sugar, and next 4 ingredients (through salt) in a food processor; process 2 times or until blended. Add butter; process until mixture resembles coarse meal. Add 1/2 teaspoon vanilla and eggs; process until dough forms a ball. Wrap dough in plastic wrap; chill 1 hour.
2. Divide dough in half. Roll each half of dough into 30 (1-inch) balls.
3. Add oil to a Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until a thermometer registers 360u0b0. Add half of dough balls to pan; cook 2 minutes or until golden brown. Remove with a slotted spoon; cool on paper towels. Repeat procedure with remaining dough balls.
4. Add honey to a large saucepan over medium heat; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in 1/4 teaspoon vanilla. Add fried dough balls to honey mixture, tossing to coat. Cool 2 minutes.
5. Place on a serving platter. Drizzle with any remaining honey, and sprinkle with powdered sugar.

white rice flour, brown rice flour, flour, cornstarch, sugar, lemon rind, xanthan gum, baking powder, salt, unsalted butter, vanilla, eggs, peanut oil, honey, powdered sugar

Taken from www.myrecipes.com/recipe/struffoli (may not work)