Hi! I made these today to serve as dessert for my cooking club -- Italian themed. I halved the recipe & made the following substitutions, for personal taste preference: subbed amaretto for the brandy & used 1 TBS almond extract in place of the fioiri di siclia . Shaped as shown, baked perfectly in time suggested. For the glaze, I added some corn syrup, as it helps the glaze "set" better, used almond extract in place of vanilla, & topped each biscuit w/lightly toasted sliced almonds. They were absolutely fabulous! Everyone loved them & they were so easy & fast to make, this will be a "go-to" recipe for me again & again. Thanks for sharing. These sound like delicious tweaks, Jonie - thanks for sharing. PJH

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