Looking for an authentic Italian Christmas cookie recipe?
Meet Cavallucci, traditional Tuscan biscuits that have been a Christmas staple in Siena since the Renaissance. These hard, spiced cookies combine walnuts, candied orange, anise, and cinnamon into the perfect vessel for dunking in Vin Santo dessert wine.
Unlike soft American-style Christmas cookies, Cavallucci (“little horses”) are meant to be firm and long-lasting, originally created to sustain travelers on horseback through the Tuscan countryside. Today, they’re one of Tuscany’s most beloved Christmas traditions, especially in Siena and the beautiful medieval town of Massa Marittima in Maremma.
These doughy morsels from ancient times were popular throughout Tuscany and eaten all year round. Today, they appear primarily at Christmas, making them even more special to savor and enjoy. Friends and family also use the occasion to gift them to each other – some lovingly homemade, others carefully selected from one of Tuscany’s famous *pasticcerie*.
Ready to bring a taste of Tuscan Christmas to your home? Here’s the authentic Cavallucci recipe.
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
Step 1: prepare the syrup
In a medium saucepan, combine the sugar and water over low heat. Stir gently until the sugar completely dissolves. Continue heating and reducing the mixture until it thickens slightly into a light syrup – about 5-7 minutes. The syrup should coat the back of a spoon but should NOT change color or caramelize. Remove from heat immediately when ready.
Step 2: add the mix-ins
While the syrup is still hot (but off the heat), stir in the chopped walnuts, candied orange peel, anise seeds, and ground cinnamon. Mix thoroughly to ensure even distribution.
Step 3: combine with the flour
In a separate large bowl, sift the flour to remove any lumps. Pour the hot spiced syrup mixture over the flour and mix with a wooden spoon until a cohesive dough forms.
Step 4: shape the cookies
Dust your hands with flour. Pinch off walnut-sized portions of dough (about 25-30g each) and roll into smooth balls. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Dust the top of each ball lightly with flour, then gently press down to flatten slightly – they should be about 1.5cm thick.
Step 5: bake
Preheat your oven to 180°C (350°F). Bake for 12-15 minutes. They’re done when they feel firm to the touch but remain flour-white in color – they should NOT brown.
Step 6: cool
Transfer to a wire rack and let cool completely (at least 30 minutes). They’ll firm up during this time.