Beat together egg yolks, whites, and sugar. Then beat in oil, vinegar, whiskey, and vanilla extract.

Add flour, salt, and baking powder in a separate bowl and mix. Add the dry ingredients into the wet ingredients and mix with a wooden spoon. *After mixing the dry ingredients together, Maryann added all the ingredients into a food processor to begin the initial kneading. 

Once the ingredients have formed a dough, you can remove the wooden spoon and begin kneading with your hands on a lightly floured, work surface. *If the dough is too sticky, add just enough extra flour to make it workable.

Once the dough no longer sticks to your hands and is uniform(see video below for visual on consistency) begin to roll the dough into two large balls; keep one wrapped in the fridge while you work with the other.

Take small golf ball sizes of dough and roll them into balls. Once rolled, set them aside on wax paper. Once all the balls are rolled, let them rest in the refrigerator overnight in a zip-lock bag

Heat several inches of corn oil in a large pan fitted with a deep-frying basket. *If you don't have a frying basket use a slotted spoon to lower dough in and out of hot oil.

While oil is heating, pour the honey into the saucer and bring to a boil over gentle heat.

Test the oil heat by lowering a piece of dough into the oil: if it bobs to the surface and turns golden brown within a minute or so, the oil is hot enough. Cook pieces of dough a handful at a time giving them space to puff while rolling them to brown evenly. When golden brown, remove and drain well on paper towels.

Cook for about 4 minutes or until golden brown and somewhat deeper in color; watch that they do not burn. Remove from heat.

After allowing the struffoli to drain of oil on the paper towels, add the struffoli and almonds to the honey and mix well. Remove after the struffoli and almonds are coated with honey.

When cool enough to handle, mound honey-coated struffoli and nuts into a plate, shaping them into a beehive. Sprinkle sprinkles on top!