Almond Pestinos In Rose Petal Syrup Recipe

• 1/3 c. Extra-virgin extra virgin olive oil
• 1/4 c. Cream Juice and zest of 1 lemon
• 1 pch Cinnamon
• 1/4 c. Anise del Mono or possibly Sambucca
• 1 c. Grnd almonds
• 2 c. Flour
• 1 c. Honey
• 1/4 c. Dry organic rose petals
• 3 c. Virgin extra virgin olive oil
• 1/2 c. Powdered sugar

1. In a bowl, mix together extra virgin olive oil, cream, juice and zest of lemon, cinnamon and anise.
2. Add in almonds and flour, mix to create a hard dough, and knead 2 to 3 min.
3. Wrap in a wet cloth and allow to rest 1 hour.
4. Preheat fryer to 385 degrees.
5. Place honey and rose petals in a saucepan and bring to a boil.
6. Remove from heat and set aside.
7. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars.
8. Fry in 350 degree warm oil in small batches till golden, remove with spider, and drain on paper towels.
9. While still hot, dip in honey mix to coat and place on cooling rack.
10. Dust with powdered sugar and allow to dry.
11. This recipe yields 4 servings.

extravirgin extra virgin olive oil, cream juice, cinnamon, anise del, almonds, flour, honey, petals, virgin extra virgin olive oil, powdered sugar

Taken from cookeatshare.com/recipes/almond-pestinos-in-rose-petal-syrup-63917 (may not work)