Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.
Finally! I have been searching for this recipe for years! My Aunt goes to Italy every year and brings these back for me because I love them so much. They are chocolately and spicey and keep for quite a while and the older they get the better they taste! Perfect for Christmas cookies. The kind I get normally have a chocolate icing, but this one is good too. The only recommendation I have it to refrigerate the dough for about 30 minutes before rolling it out to make the process easier. - 06 Dec 2010 (Review from Allrecipes US | Canada)