Sift flour, baking powder, sugar, and salt into a mixing bowl.

Add lemon zest, orange zest, vanilla, yogurt, and lemon juice.

Mix until a sticky dough forms.

Wrap the dough in cling film and chill in the refrigerator for 30 minutes.

Sprinkle dry flour on a work surface.

Divide the dough into two parts.

Make 4 small pieces from one part of the dough.

Roll each piece into a long strip.

Cut each strip into small, hazelnut-sized pieces.

Roll the small pieces into round balls and place them on a baking paper-lined baking sheet.

Repeat with remaining strips and other part of the dough.

Heat oil for frying in a pan.

Deep fry the struffoli balls until golden from both sides.

Drain them on a paper towel and set aside.

In another pan, add sugar, honey, and lemon juice.

Let the syrup boil for 3-4 minutes.

Remove from heat and add the fried struffoli and toasted hazelnuts into the syrup.

Mix well to coat evenly in the syrup.

Remove from syrup and serve sprinkled with icing sugar.

Store in airtight jars.