Cicerchiata is a typical Carnival dessert of Umbria and Abruzzo, which is made with flour, eggs, olive oil, liqueur and grated lemon zest. Its dough is usually cut into very small pieces (about half a centimeter), shaped into little balls and then fried in abundant vegetable oil. These fried balls are then mixed with lots of hot honey, sliced almonds and diced candied fruit. Afterwards, everything is placed in a donut mold and left to harden.