Pale, rustic Siena-style cookies with walnuts, candied citrus and anise, adapted for a gently chewy home-baked finish.
Cavallucci
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 120 minutes: 30 hands-on, 15 chilling or resting, 45 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Small saucepan
- Mixing bowl and sturdy spoon
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Pale, rustic Siena-style cookies with walnuts, candied citrus and anise, adapted for a gently chewy home-baked finish.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the aromatic base
- 1Mix the aromatic baseCombine the 300 g flour, baking powder, salt, anise, cinnamon and coriander. Stir in walnuts and candied peel, breaking up any sticky clusters. Line two large baking sheets with parchment.
Warm the syrup
- 2Warm the syrupPut sugar, honey and water in a small saucepan. Heat gently for about 5 minutes, stirring until the sugar dissolves; remove as soon as the mixture begins to simmer. Do not boil down or caramelize it. Pour into the flour mixture and stir with a sturdy spoon. Let the dough stand 15 minutes until safe to handle; this rest is included in the chill/rest time.
Shape the rough rounds
- 3Shape the rough roundsHeat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Divide the dough into 24 portions, about 33 g each. Use the measured shaping flour to coat your hands lightly. Form squat, irregular rounds about 2 inches wide and 1/2 inch thick, with a shallow thumb dent in the center. Put 12 on each sheet, 2 inches apart.
Bake gently
- 4Bake gentlyBake one sheet at a time for 17–20 minutes, allowing 40 minutes for both sheets. Remove when the surfaces are dry and the bases are barely golden; the tops should remain pale and the centers should give slightly. The 45-minute cooking allowance includes the 5-minute syrup stage.
Cool before packing
- 5Cool before packingLeave each batch on its sheet for 10 minutes, then transfer to a rack for 20 minutes. Their sugar-rich centers firm as they cool. Pack only when completely cold.
Chef’s Science & Pro Tips
Ingredient science
A long syrup boil makes this style noticeably harder; dissolving the sugar is enough for this adaptation.
Technique & texture
Keep the walnut pieces small enough to fit inside the rounds without crushing them into meal.
Finishing & serving
Judge doneness by a dry surface and pale base rather than waiting for brown tops.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Keep fully cooled cookies airtight in a cool, dry place. |
| Refrigerator | Not recommended for texture | Humidity can make the floury surface sticky. |
| Freezer | Up to 1 month | Freeze cooled cookies in an airtight container with parchment between layers. |
| Make ahead | Same day | Shape the warm rested dough promptly; it becomes firmer as it stands. |
| Serving | After thawing | Thaw covered at room temperature and serve with tea or coffee. |
Notes
- A long syrup boil makes this style noticeably harder; dissolving the sugar is enough for this adaptation. Keep the walnut pieces small enough to fit inside the rounds without crushing them into meal. Judge doneness by a dry surface and pale base rather than waiting for brown tops. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are cavallucci supposed to look smooth?
No. A floury, uneven surface and shallow central depression suit this Siena-style cookie.
Can I use fresh orange zest instead of candied peel?
Zest adds aroma but does not replace the sweet, chewy peel pieces. Use candied peel for the listed formula.
Why did mine become very hard?
Concentrated syrup or an extended bake can harden them. Next time stop heating the syrup sooner and remove the cookies while their centers still yield slightly.
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