"This has long been one of my staples for when we entertain. I have made three modifications to the recipe: 1) I have reduced the temperature to 350 and toast the cecchis for 40 minutes; 2) I have cut the cayenne down to 1/8 tsp; 3) I finish the mix at 350 for 15 minutes

Reducing the temperature and a longer cooking time gives the cecchis a more consistent texture. Give them a stir every 10 or 15 minutes to insure even cooking.

My wife is not one for spicy foods and the 1/8 tsp of the cayenne hits the right balance for her.

For a variation, try blanching the almonds and removing their skins before starting the recipe.