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Recipe Name: Almond Pestinos In Rose Petal Syrup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/3 Cup(s) Extra-virgin olive oil
1/4 Cup(s) Cream
Juice and zest of 1 lemon
1 Pinch(s) Cinnamon
1/4 Cup(s) Anise del Mono or Sambucca
1 Cup(s) Ground almonds
2 Cup(s) Flour
1 Cup(s) Honey
1/4 Cup(s) Dried organic rose petals
3 Cup(s) Virgin olive oil
1/2 Cup(s) Powdered sugar
In a bowl, mix together olive oil, cream, juice and zest of lemon,
cinnamon and anise. Add almonds and flour, mix to form a firm dough,
and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1
hour. Preheat fryer to 385 degrees. Place honey and rose petals in a
saucepan and bring to a boil. Remove from heat and set aside. Form
pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch
cigars. Fry in 350 degree hot oil in small batches until golden brown,
remove with spider, and drain on paper towels. While still warm, dip
in honey mixture to coat and place on cooling rack. Dust with powdered
sugar and allow to dry. This recipe yields 4 servings. Recipe Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show
# ME-1B07 broadcast 06-02-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 06-08-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 839
Calories From Fat: 204
Total Fat: 24.1g
Cholesterol: 20.4mg
Sodium: 11.6mg
Potassium: 368.5mg
Carbohydrates: 150.3g
Fiber: 5.7g
Sugar: 96.4g
Protein: 14.3g

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