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Joined Date: Dec 09, 2007
"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.
I like to cook, primarily because I love to eat!