We offer you another typical Sienese dessert that we cook for every Christmas. The recipe was left as a dowry by Natalina, a family friend of our Deborah to whom we pay tribute with this delicious sweet, very simple but very rich in flavor.

Perhaps not everyone knows that ……. According to tradition, the Cavallucci owe their current name to the first place where they spread: in fact, they were made available to travelers in the post offices (where the horses were changed). Siena was, during the Middle Ages, an important post station, where caravans from the east could stop for refreshment.

Even the men assigned to change the horses, the maremen, would have consumed the horses during the day, the dose was: a biscuit for the courier and one for the horse, which was particularly greedy.

Good recipe and Merry Christmas!

AuthorToscane DI GustoCategory, DifficultyIntermediate

Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 kg sugar
 350 g water
 1400 g flour
 200 g diced candied cedar
 200 g diced candied orange
 walnuts (quantity to taste)
 some anise seed

1

The most difficult part is surely to understand to what extent sugar must caramelize with water. Too much liquid will risk making the horses too tender, too caramelized they will be too hard.
The advice is to check when the sugar, completely dissolved, begins to spin. This will be the time to remove it from the fire.

Dissolve the sugar in the water and add the anise. Then add the candied fruit and the walnuts and cook for about three minutes. Only at the end add the ammonia.

2

Put the flour in a bowl and pour the mixture well mixed.
Make a small roller with the dough and cut small circles about 3-4 cm high, then make a small dimple in the middle of each one.
Place your horses on a baking tray with baking paper at 180 ° for about 10 minutes.

Ingredients

 1 kg sugar
 350 g water
 1400 g flour
 200 g diced candied cedar
 200 g diced candied orange
 walnuts (quantity to taste)
 some anise seed

Directions

1

The most difficult part is surely to understand to what extent sugar must caramelize with water. Too much liquid will risk making the horses too tender, too caramelized they will be too hard.
The advice is to check when the sugar, completely dissolved, begins to spin. This will be the time to remove it from the fire.

Dissolve the sugar in the water and add the anise. Then add the candied fruit and the walnuts and cook for about three minutes. Only at the end add the ammonia.

2

Put the flour in a bowl and pour the mixture well mixed.
Make a small roller with the dough and cut small circles about 3-4 cm high, then make a small dimple in the middle of each one.
Place your horses on a baking tray with baking paper at 180 ° for about 10 minutes.

Tuscan Christmas cookies (Cavallucci di Siena)

(Visited 230 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *