These are a fave of mine, too -- I took a carved wooden box of them to a French & Indian War reenactment event to pass around the sewing circle, and they disappeared! I did a second batch with caraway and parmesan, and a third with almond flour and a bit of crystallized ginger, very finely chopped -- of course the three kinds were made in different shapes. Dubonnet turns out to produce a nice color, but the flavor is way too strong.

Many thanks, Lisa!

Lynn