If you have found a villa in Siena with internet and are planning on spending time there over the holiday season, there is one local sweet treat that you need to try: Cavallucci.
The origin of these pastries dates back to ancient times, when monasteries and ancient spices stores were where culinary experiments took place using the ingredients they had at their disposal. One such experiment in Siena resulted in cavallucci. Meaning “little horses”, these are biscuits made from flour, honey and sugar, in the shape of half an apricot. Their exact origins and how they were named is uncertain but there are some theories. One is that they were eaten at stagecoach inns by people travelling long distances and others say they were consumed by postmen travelling at length on horseback or by servants working in the stables of the aristocracy.
The origin of these pastries dates back to ancient times, when monasteries and ancient spices stores were where culinary experiments took place using the ingredients they had at their disposal. One such experiment in Siena resulted in cavallucci. Meaning “little horses”, these are biscuits made from flour, honey and sugar, in the shape of half an apricot. Their exact origins and how they were named is uncertain but there are some theories. One is that they were eaten at stagecoach inns by people travelling long distances and others say they were consumed by postmen travelling at length on horseback or by servants working in the stables of the aristocracy.
Whichever story is correct, these treats are still loved to this day. The recipe used today means that the consistency is chewy and softer than in the past and the main ingredients are candied orange (or other fruit), anise, almonds, coriander, Tuscan millefiori honey and flour.
They are best enjoyed with a Tuscan Vinsanto or a Chianti as an accompaniment and really are a must for those visiting their birthplace.
Ingredients
650 g flour
350 g sugar
200 g shelled walnuts
170 g water
90 g candied fruit
30 g icing sugar
15 g baking ammonia
15 g cavallucci spices (cinnamon, coriander, nutmeg, anise)
Method
1. Preheat oven to 180°C.
2. Roughly chop walnuts and add candied fruits, icing sugar, spices and ammonia. Mix all the ingredients with your hands, add the flour and mix again.
3. In another pot add the sugar and water and melt the sugar on a low heat. Do not allow it to candy.
4. Once the sugar has melted, pour over the other ingredients and mix thoroughly with a wooden spoon. Make thick rolls and cut them into slices.
5. Knead them again, make small balls and flatten by pressing each with your thumb.
6. Put on a baking tray lined with baking paper and bake them for about 15 minutes.
And there you have it, a Christmas sweet from Tuscany that you can make at home!
They are best enjoyed with a Tuscan Vinsanto or a Chianti as an accompaniment and really are a must for those visiting their birthplace.
Ingredients
650 g flour
350 g sugar
200 g shelled walnuts
170 g water
90 g candied fruit
30 g icing sugar
15 g baking ammonia
15 g cavallucci spices (cinnamon, coriander, nutmeg, anise)
Method
1. Preheat oven to 180°C.
2. Roughly chop walnuts and add candied fruits, icing sugar, spices and ammonia. Mix all the ingredients with your hands, add the flour and mix again.
3. In another pot add the sugar and water and melt the sugar on a low heat. Do not allow it to candy.
4. Once the sugar has melted, pour over the other ingredients and mix thoroughly with a wooden spoon. Make thick rolls and cut them into slices.
5. Knead them again, make small balls and flatten by pressing each with your thumb.
6. Put on a baking tray lined with baking paper and bake them for about 15 minutes.
And there you have it, a Christmas sweet from Tuscany that you can make at home!
Photo credit: Shaw / CC BY-SA 2.0
