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Yes, yes! I make torrone (Italian nougat) semi-regularly and LOVE it! I also make it for holidays/gifts. I use Martha Stewart's recipe (w/o coconut, though). It is relatively simple...

from Apartment Therapy The Kitchn | Curious Candies: Have You ... on October 22, 2009 05:22PM

I've definitely frozen zest with much success. Sometimes I use the microplane and then freeze them in one big chunk that I can break off. I also use a vegetable peeler and freeze strips of it tha...

from Apartment Therapy The Kitchn | All About Zest: How To Mea... on July 1, 2009 06:44PM

I was thinking brown sugar. It's got that molasses taste that is very "cookie dough."

from Apartment Therapy The Kitchn | Good Question: Help Me Rec... on June 30, 2009 04:41PM

Also, forgot to add, the "pinched"/diamond shape are traditional for ricciarelli. That's what they look like/are likely trying to emulate here...

from Apartment Therapy The Kitchn | Good Question: What Kind o... on June 1, 2009 01:48AM

These look like Ricciarelli, a Sienese/Tuscan confection. Here's my recipe (modifications based on a Recipezaar find): Ricciarelli (Sienese Christmas Cookies) Recipe #185333 The...

from Apartment Therapy The Kitchn | Good Question: What Kind o... on June 1, 2009 01:46AM