Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup fresh orange juice
• 1/2 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 stick unsalted butter
• 1 teaspoon Middle Eastern rose water
• 1/4 teaspoon salt
• 2 tablespoons plus 1/4 cup sugar, divided
• 4 large eggs, at room temperature 30 minutes
• About 4 cups vegetable oil for frying
• 1/4 cup almond flour
• 1/4 teaspoon cinnamon
• Equipment: a deep-fat thermometer

Instructions

1. Sift flour. Bring water, orange juice, lemon zest and juice, butter, rose water, salt, and 2 tablespoons sugar to a boil in a heavy medium saucepan. Add all-purpose flour all at once and stir vigorously with a wooden spoon 3 or 4 times. Remove from heat and stir until all of flour is incorporated and dough forms a ball. Cool 5 minutes.
2. Add eggs 1 at a time, beating well after each addition.
3. Preheat oven to 200°F with rack in middle.
4. Heat 2 inches oil to 360°F in a wide 4-quart pot over medium- high heat.
5. Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.
6. Working in batches of 6, gently drop tablespoons of dough into oil and fry, turning once, until puffed and golden-brown, 3 to 4 minutes per batch. Transfer with a slotted spoon to paper towels to drain briefly, then keep warm in a shallow baking pan in oven. Return oil to 360°F between batches.
7. Roll warm beignets in almond sugar and serve immediately.