|Soft margarine||150 Gram (3/4 Cup)|
|Granulated sugar||100 Gram (1/2 Cup)|
|Ground almonds||50 Gram (1/2 Cup)|
|Ground cinnamon||1 Teaspoon|
|Dairy sour cream||125 Milliliter (1/2 Cup)|
|All-purpose flour||500 Gram, sifted (3 1/3 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Egg white||1 , beaten|
|Powdered sugar||1 Tablespoon, sifted|
|Apple jelly||225 Gram (2/3 Cup)|
Beat margarine, granulated sugar and eggs in a medium bowl until light.
Stir in almonds, cinnamon, sour cream and a little flour; mix until blended.
Add remaining flour to make a dough.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 1 hour.
Heat oil in a deep-frying pan to 360°F (180°C).
On a floured surface, roll out dough thinly.
Cut out circles using a 2-1/2-inch (6-cm) fluted cookie cutter.
Cut notches in edges of circles as illustrated.
Brush centers with egg white; stack circles in threes.
Using the handle of a wooden spoon, shape a small well in the center of each stack.
During cooking, each layer rises to make a rosette shape.
Place 2 or 3 rosettes at a time in hot oil.
Fry 4 to 5 minutes or until golden, turning once during cooking with a slotted spoon.
Lift rosettes out of oil with slotted spoon; drain well on paper towels.
Sprinkle with powdered sugar.
Fill centers of rosettes, with apple jelly.