Chocolate-Dipped Christmas Rosettes

1.In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined. Set aside.

2.In another bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-4 minutes.

3.Add the vanilla extract, almond extract, and milk to the egg mixture, and mix until combined.

4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then fold in the melted butter until the batter is smooth and well incorporated.

5.Heat a rosette iron in hot oil or a deep fryer to 375°F (190°C).

6.Dip the rosette iron into the batter, covering it about 3/4 of the way up the sides. Carefully place the iron back into the hot oil, allowing the rosette to fry for about 1-2 minutes or until golden brown.

7.Remove the rosette from the oil and gently slide it off the iron onto a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

8.Once all rosettes are fried and cooled, melt the chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

9.Dip the top half of each rosette into the melted chocolate, allowing any excess to drip off. Place the dipped rosettes on a parchment-lined baking sheet to set.

10.Once the chocolate has hardened, dust the rosettes with powdered sugar for a festive touch.