Combine the flour, eggs, butter, salt and baking powder in a large mixing bowl. Mix well until a soft dough forms, 3 to 4 minutes. Divide the dough into four equal parts and shape into balls. On a floured work surface, roll the dough balls into long, 1/2-inch-thick ropes. Cut the ropes into 1-inch pieces, dust with flour and place onto a floured baking sheet.
Combine the olive oil and pine nuts in a small saute pan over medium heat and toast until the pine nuts are just golden brown, about 2 minutes. Remove the pine nuts to a paper-towel-lined plate to get rid of excess oil.
Heat the canola oil to 375 degrees F in a large Dutch oven.
Meanwhile, in a large saute pan over medium-high heat, combine the honey, orange zest and 1/4 cup water. Bring to a boil, then immediately reduce to a simmer.
In batches, fry the struffoli in the hot oil until golden brown and puffed on all sides, 3 to 4 minutes. Remove with a slotted spoon and toss in the orange syrup to coat. Transfer to a plate and sprinkle with the toasted pine nuts. Serve immediately.