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CAVALLUCCI TOSCANI(TUSCAN RAISINS, ALMONDS, HONEY & WALNUTS COOKIES)

Cavallucci are typical sweets of siena, very well known and appreciated.


Preparing cavallucci is not difficult, but we must strictly follow the indicated dosages and baking times, as well as the use of high quality ingredients.

Other Tips: 

Toast the nuts: Toasting the walnuts and almonds before chopping them enhances their flavor. Allow them to cool before adding them to the dough.

Don’t overmix the dough: Mix the dough just until everything is combined. Overmixing can make the cookies tough.

Chill the dough: Chilling the dough for about an hour before shaping and baking helps it firm up and makes it easier to work with.

Shape the cookies evenly: Try to shape the cookies into even-sized pieces so they bake uniformly.

Bake until just golden: Watch the cookies closely while baking, as they can go from golden to burnt quickly. They should be just lightly golden on the edges.

Store properly: Store the cookies in an airtight container at room temperature. They will keep well for about a week.

Serve with Vin Santo: Cavallucci Toscani are traditionally served with Vin Santo, a sweet dessert wine from Tuscany. The combination of the sweet, nutty cookies and the rich, sweet wine is delightful.

Cavallucci Toscani (Tuscan Raisins, Almonds, Honey & Walnut Cookies)

Cavallucci are typical sweets of siena, very well known and appreciated. Preparing cavallucci is not difficult, but we must strictly follow the indicated dosages and baking times, as well as the use of high quality ingredients.
The history of cavallucci, like that of the other typical Sienese sweets such as Panforte  and Ricciarelli, is lost in the mists of time, and that is why I like to emphasize that anyone who is about to consume one of these specialties, in addition to enjoying a dessert of incomparable goodness, is also taking a journey into the past.
Course Dessert
Cuisine Italian
Servings 3 dozen

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup candied orange peel
  • 1/4 cup raisins chopped
  • 1/2 cup walnuts coarsely chopped
  • 1/4 cup almonds coarsely chopped
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • None
  • 1 teaspoon anise seeds crushed
  • 1/8 teaspoon white pepper
  • 2 1/2 cups all purpose flour
  • Confectioner’s sugar to dust

Instructions
 

  • Preheat the oven to 350 F.
  • Line two baking sheets with parchment paper and set aside.
  • Bring the water to a boil in a large pot. Stir in the sugar until dissolved. Remove from the heat and quickly stir in all the remaining ingredients except the flour. Stir in the flour. Allow the mixture to cool for 20 minutes. The dough will be very heavy and it is best to chill it for several hours for easier handling.
  • Transfer the dough to a lightly floured surface and cut it into quarters. Roll each piece into an 18-inch rope and cut 2-inch pieces with a knife. Make a thumb print in each piece and place them 1/2-inch apart on the baking sheets. Bake for 18-20 minutes or until the cookies are lightly browned on the bottom. They will be hard when removed from the oven but will soften as they cool.

Storage

  • Closed in a tin box lined with baking paper they last about a week.
  • Over time they tend to harden. If you don’t eat them all quickly or give them as gifts, halve the servings.
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