Heat 2" of canola oil in a high sided pan to a temperature of 375 degrees.

In a shallow dish, whisk the eggs and sugar; beat well. Add in the flour, milk, almond extract, and salt and whisk until smooth.

Heat a rosette iron in the oil for 1-2 minutes. 

Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but DO NOT to cover the top or the rosette won't release from the iron.

Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note - If needed you can use a butter knife to gently and carefully coax the cookie off the iron.

Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.

Using a slotted spoon, carefully lift the cookie upside down out of the oil to drain and place the fried cookie on brown bags or paper towels to drain.

Reheat the iron in the oil, and continue the same steps until all the batter is used.

Once completely cooled sprinkle the rosettes with confectioners’ sugar and serve.