Tuscan Christmas cookies (Cavallucci di Siena)

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)
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