Cavallucci di Siena Cookies: A Classic Tuscan Holiday Treat
Cavallucci di Siena aren’t just any cookies. Instead, they stand as a true Tuscan classic. They deliver a chewy texture and bold spice. At the same time, they capture the spirit of Italian holiday baking. These cookies come from the medieval city of Siena. Even more impressive, people have enjoyed them since the Renaissance. Travelers, merchants, and stable hands once carried them on long journeys. Because of this, the name Cavallucci—meaning “little horses”—fits perfectly.
So what goes into these cookies? First, bakers combine simple ingredients like flour, honey, walnuts, and candied fruit. Next, they add warm spices such as anise, cinnamon, and coriander. These flavors reflect Siena’s historic spice trade. As a result, each bite feels deeply rooted in the city’s past. The cookies bake up dense and sturdy. For that reason, they store well and suit cold winter months. Over time, they became a Christmas favorite.
Today, Cavallucci di Siena remains a Tuscan staple. During the holidays, bakeries still line their shelves with them. Many people enjoy them with Vin Santo. Others prefer a strong espresso. Either way, these cookies offer a nostalgic taste of Tuscany’s culinary heritage.
Typical ingredients
All-purpose flour
Walnuts
Granulated sugar
Baking soda
Water
Cinnamon
Nutmeg
Cloves
Coriander (optional but traditional)
Salt
Candied orange peel
Zest of 1 orange (optional)
Cavallucci di Siena are wonderfully old-school Tuscan cookies, rustic, chewy, and deeply spiced
Ingredients
Instructions
- Preheat oven:Preheat oven to 170°C (340°F). Line 2 baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and spices.
- Heat sugar syrup: In a saucepan, combine sugar and water. Heat over medium until sugar dissolves and mixture just starts to simmer (do not boil to caramel stage).Remove from heat.
- Add mix-ins:Stir chopped walnuts and candied orange peel into the warm sugar syrup.Add orange zest if using.
- Combine wet and dry:Pour the sugar/nut/fruit mixture into the flour. Stir with a wooden spoon or dough hook until it forms a stiff, sticky dough. Let rest for 15–30 minutes if too hot to handle.
- Shape cookies:Dust your hands and work surface with flour. Divide dough into small pieces (~30–35g each).Roll into rough balls and flatten slightly (traditional cavallucci have a rustic, domed look).Place 1.5 inches apart on baking sheets.
- Bake:Bake for 25–30 minutes, or until tops are cracked and edges are lightly golden.Cookies will still be soft; they firm up as they cool.
- Cool:Let cool on trays for 10 minutes, then transfer to wire rack.
Nutrition
Notes
The dough is quite sticky and thick—that’s normal. Use floured hands or a spatula to shape the cookies. If it’s too wet, add a tablespoon of flour at a time, but don’t overdo it. Resting Time:
Resting the dough for 15-30 minutes before shaping helps hydrate the flour and makes the dough easier to handle. It also helps the flavors meld. Spices:
Traditional Cavallucci have warm spices like cinnamon, nutmeg, cloves, and coriander. You can adjust to your taste or add a pinch of ginger or allspice for a twist. Candied Fruit & Nuts:
Use high-quality candied orange peel or mixed peel.
Walnuts are classic, but you can substitute with almonds or hazelnuts if you prefer. Baking:
Don’t overbake. Cavallucci should be chewy, not dry or crunchy.
They will harden slightly as they cool, so it’s okay if they look a bit soft right out of the oven.
| Calories | 180 | |
| Total Fat | 7 g | 9% |
| Saturated Fat | 1 g | 5% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 45 mg | 2% |
| Total Carbohydrate | 28 g | 10% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 14 g | |
| Includes Added Sugars | 10 g | 20% |
| Protein | 3 g | |
| Vitamin D | 0 mcg | 0% |
| Calcium | 20 mg | 2% |
| Iron | 1.2 mg | 6% |
| Potassium | 120 mg | 2% |
Tried this recipe?
Let us know how it was!Serving
Cavallucci di Siena: Classic Italian Cookies for Festive Gatherings
Often enjoyed during Christmas and festive gatherings, Cavallucci are more than just cookies, they’re a taste of Tuscan heritage. Their unique texture and aromatic profile make them a favorite alongside a cup of espresso or a glass of Vin Santo. Whether you’re exploring traditional Italian holiday treats or simply looking for a cookie with character, Cavallucci di Siena offers a comforting bite of history in every piece.
Its sweet, nutty flavors perfectly complement the spices and richness of the cookies, making for a truly authentic Italian treat. Don’t have Vin Santo on hand? No worries, a late-harvest Riesling or a sweet Marsala work just as well.
Whether you’re sipping wine or coffee, these pairings turn a simple cookie into a special moment.
Storage
Cavallucci di Siena not only stay fresh for days, but they also actually taste better after a little rest. Once they’ve cooled completely, store them in an airtight container at room temperature for up to 2 weeks. The spices mellow and deepen over time, making them even more delicious.
If you want to make them ahead or keep some on hand for later, Cavallucci freeze beautifully. Just layer the cookies between sheets of parchment paper in a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature, no need to reheat.
Avoid refrigerating them, as that can dry them out.
