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Cavallucci di Siena

by Jack McNulty
December 24, 2013
Cavallucci di Siena

Cavallucci are traditional, rustic biscotti (cookies) that date back to 16th century Tuscany. They are now frequently given as gifts during special occasions or holidays.  They are especially beloved during the Christmas holiday season.

According to some really old Tuscan cookbooks, their name seems to stem from the cavalli (horses) used for delivering the mail. It is believed that the postal workers who substituted the tired horses with new horses ate the cookies on a regular basis…presumably as a snack.  At one time, the shape of a horse was stamped on the surface of the cookies, but that is rarely seen these days.

The cookies are traditionally round and fairly large with an irregular shape. Original versions were made using only flour, a little sugar, anise seeds and a couple of walnuts.  Modern day versions are now made with acacia honey and sugar slowly melted over low heat, then mixed with flour, chopped walnuts and hazelnuts, minced candied citron and orange, some spices (anise seeds, nutmeg, coriander powder) and a pinch of baking soda to lighten the dough. Once cooled, the dough is rolled into long logs and divided into pieces before being baked for about twenty minutes.

There is another version coming from the seaside village Grosseto, which tend to be a bit larger and softer than most other Cavallucci. They tend to have almonds, coriander seeds, nutmeg and cinnamon…which do seem perfect for Christmas.

Cavallucci are simple to make…and are always completely dairy-free! A bonus to me and a real treat for my sweet tooth!

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