Beautiful! The sparkling sugar looks like a great touch. We make these for Christmas, but never Easter, so seeing them here is a great surprise. I have my family's manual, custom-made, Italian iron with our monogram (which my father and brother used to hold over the fire because it is so heavy). I'm used to the traditional anise recipe, but I look forward to trying new flavors. Grazie mille! (And in response to Allan's question above, yes, the batter can be refrigerated; it will tighten up a bit, but works fine.)

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