Cavallucci (Tuscan Christmas Cookies)
Transport yourself to Tuscany this holiday season with Cavallucci, traditional Tuscan Christmas cookies. These rustic treats, made with candied orange peel, anise, and nuts, are chewy, aromatic, and deeply satisfying. Once a snack for travelers and stable workers, they’ve become a festive staple, perfect for sharing with family and friends. Pair them with coffee or Vin Santo for a truly Tuscan holiday experience—perfect for cozy gatherings or as a thoughtful edible gift.
Ingredients
- 1 ½ tbsp aniseed (15g)
- 1 heaped tsp ground cinnamon
- 1 heaped tsp freshly grated nutmeg
- 320 g golden caster sugar
- 100 g walnuts
- 80 g mixed candied peel (cut into small cubes if not pre-cut)
- 400 g plain flour (plus extra for dusting)
- 1½ tsp baking powder
- Vin Santo (to serve)
Instructions
- Preheat the oven to
180 °C (356 °F) (
160 °C (320 °F)). In a medium saucepan toast the aniseed over gentle heat until smelling fragrant but not colouring, shaking the pan regularly (2-3 minutes). Transfer to a pestle and mortar and crush them coarsely, then add the cinnamon and nutmeg and give it a stir to mix. If you don’t have a pestle and mortar, you can also leave the aniseed whole. - Add the sugar and 100ml of water to the empty saucepan and turn the heat to medium. Stir regularly until the sugar has dissolved and the mixture looks syrupy. Towards the end it will begin to rapidly foam up the sides of the pan, so make sure to keep an eye on it. Remove from the heat and leave to cool for a moment.
- Meanwhile, chop the walnuts to a size similar to the mixed candied peel, then add the nuts, peel and spices to the saucepan. Stir well to combine.
- Add the flour and a pinch of salt to a large mixing bowl, then sieve the baking powder in as well and whisk to mix. Pour in the syrup and stir until all of the flour is incorporated, forming a very rough dough.
- Line two trays with parchment paper. Dust a little flour onto a clean work surface and scrape the dough out onto it. Roll the mixture into a long log, divide into 20 equal pieces (45-50g each) and shape them into balls. Gently flatten each with your hands, use your thumb to give them a little indent in the centre and coat with a little more flour, then place on the tray.
- Bake for 15-20 minutes until they start to feel firm around the edges and just begin to colour. Allow to cool entirely, during which the cookies will harden further, then serve. They are especially delicious when dipped in a glass of Vin Santo, a Tuscan post-meal custom.
Notes
Storage: You can keep the cookies in an airtight container at room temperature for up to a week.