INGREDIENTS:

500 gr. Blanched almond finely chopped

250 gr. Granulated sugar

2 tablespoon flour

2 egg whites in meringue

Flower water, granulated sugar

Egg white

Sugared rose petals

Chopped pistachios

PREPARATION:

1. In a blender chop the almonds finely. Add the sugar and the flour and knead with the palms dipping them in the flower water until the almond oil comes to the surface. Incorporate the meringue and shape into small cones. Bake at 100 C taking .Care not to let them brown cool on a wire rack.

2. Brush with egg white , dip pointed and into sugar , wrap with the sugared rose petals and dip flat end into the pistachios Arrange on a platter like a bouquet.

NOTE: Use the sugared rose petals before they harden completely. The rose petals cannot be eaten unless they are free of insecticides.