Beat the margarine with the sugar and eggs until creamy. Add almonds, cinnamon, cream and a part of the sifted flour. Add the remaining flour and leave the dough wrapped in aluminum foil 1 hour in the refrigerator.
Heat the vegetable fat to 175 degrees. Spread the pastry so it has 2-3 mm. of thickness and cut-paste of 6 cm in diameter. Paint the center of each paste with clear whipped and place them in threes on top each other.
Make a small hole in the Center with a spoon. Make five cuts of stellate form. Enter 2-3 Roses every time in the hot oil and FRY 4-5 minutes, until they are golden.
Turn them. Remove the oil already fried roses. Let them drain on paper towel and sift powdered sugar on top. Fill the center of each pink with red currant jelly.
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