If you are looking for Italian biscuits for Christmas you should definitely try Cavallucci.
Italians love their biscotti (biscuits, cookies) to be strong, sweet, long lasting and a vessel for dipping into the perfect dessert wine. All the reasons why the joy of the Cavallucci has lasted since the Renaissance period merging in Italian cuisine around the 16th century. The ‘little horses’ are synonymous with Siena and the Arezzo region but their popularity also reached the picturequse town of Massa Marittima in the Maremma. Which is now home to a famous pasticceria well known for creating these delectable delights.
These doughy morsels from ancient times were popular throughout Tuscany and eaten all year round. In the present day however, they are only found at Christmas especially making them even more special to savour and enjoy. Friends and family also use the occasion to gift them to each other with ones lovingly homemade or carefully selected from one of the famous pasticcerie.
In this article
The history of Cavallucci
Cavalucci translates to little horses although we have no definitive understanding as to why these little biscuits were given this name. There are some interesting origin stories which will transport you through Italian history with each bite. To truly soak in the medieval magic these nuggets are best sampled in an ancient village with a backdrop of golden trees flowing through the Tuscan countryside.
Created during the renaissance period, a time when citizens were reviving classical stories and furthering their knowledge after moving from the middle ages. A new passion for the privileged Tuscans was to broaden their horizons. This meant travel surged during this period and with this change the early stages of tourism was born. Consequently many country inns created relay stations for travellers, where people could refresh themselves and their horses. To provide the travellers with energy for their journey, the inns would supply them with these Cavalucci snacks or merende. Traditionally composed of honey and aniseed they made the perfect pick me ups. Over the years the filling has been adapted to changing tastes adding candied fruits and warming Christmas spices such as cinnamon.
Cavallucci, a traditional Italian Christmas biscuits recipe
- 300 gr of flour, plus extra for dusting
- 300 gr of white sugar
- 100 ml of water
- 100 gr of freshly shelled walnuts, chopped
- 50 gr of candied orange pieces, chopped finely
- 15 gr of aniseed, whole
- 5 gr of ground cinnamon
Recipe from Emiko Davies
Prepare a syrup by diluting the sugar and water over a low heat and reducing until it thickens slightly but not so that it colours. Take it off the heat and mix in the walnuts, candied orange and the spices. This syrup really takes the place of honey, which was used in centuries-old versions of this cookie; feel free to substitute with honey (honey is sweeter than sugar so you can use less).
In a separate bowl sift the flour. Add the hot syrup and mix together to form a dough. You want a consistency that you can roll into small balls (add a little extra flour if you need to). Dust them with flour to roll then place them on a baking sheet lined with baking paper and pat lightly to flatten them slightly.
Bake for about 15 minutes at 180°C or until the Cavallucci are hard to the touch but not coloured, they are to remain flour-white