Sift flour, sugar, baking powder, and salt together in a large bowl.
In another bowl, whisk eggs, oil, and vanilla extract together well.
Add wet mixture to dry ingredients. Blend just until a dough is formed. Rest dough for 10 minutes.
For baking, preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper. For frying, heat 2 quarts oil to 375 degrees Fahrenheit, lay out a slotted spoon and paper towels for drying.
Roll a handful of dough on a lightly floured surface into a rope of about ½-inch in diameter. Cut it into pieces of ½-inch in length.
Arrange little pieces of dough on prepared cookie sheet and bake for about 15 minutes, or until light golden brown. Move parchment paper with cookies on it to a wire rack to cool.
OR drop about a dozen pieces of dough into hot oil at a time, stirring a few times to prevent sticking. Fry 2 minutes or until light golden brown. Using a slotted spoon, remove fried struffoli and drain them on paper towel.
Before serving, place cookies in a bowl and prepare the glaze by boiling 1 cup honey with ¼ cup granulated sugar. Gently pour the boiling liquid over cookies.
Using a spatula and with a folding motion, distribute the glaze so that cookies are coated evenly. As the glaze cools, it becomes stickier and adhere to the cookies better.
Arrange the honey-coated struffoli on a serving platter and sprinkle with nonpareils as decoration.
