Recipe - Almond Pestinos In Rose Petal Syrup

1/3 cup Extravirgin olive oil
One fourth cup Cream
Juice and zest of 1 lemon
1 pn Cinnamon
One fourth cup Anise del Mono or Sambucca
1 cup Ground almonds
2 cup Flour
1 cup Honey
One fourth cup Dried organic rose petals
3 cup Virgin olive oil
One half cup 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 1inch balls and form those into 3 1/2inch to 4inch
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