Cavallucci di Siena Cookies: A Classic Tuscan Holiday Treat

Cavallucci di Siena are traditional Tuscan cookies with a long and storied history, originating in the medieval city of Siena. Their name, cavallucci, meaning “little horses,” is believed to derive from their popularity among travelers and stable workers during the Renaissance, or possibly from the cookies being served at inns where horses and riders would rest. Dating back to at least the 16th century, Cavallucci were originally made with a mixture of flour, honey, and nuts, and later enriched with spices like anise, coriander, and cinnamon—reflecting the influence of Siena’s vibrant spice trade. These dense, chewy cookies were often prepared for Christmas and festive occasions, prized for their long shelf life and warming flavors. Today, Cavallucci remain a beloved symbol of Sienese tradition and are enjoyed throughout Tuscany as a nostalgic, spiced treat.

Cavallucci di Siena represent classic confections hailing from Tuscany's Siena, Italy. Crafted using walnuts, candied orange, and a blend of spices, these charming delicacies boast a crisp exterior that gives way to a tender interior, making them a beloved indulgence during holiday festivities.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dry:
  • 500g (4 cups) all-purpose flour
  • 300g (1½ cups) granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground coriander (optional but traditional)
  • Pinch of salt
Wet/Add-ins:
  • 150g (1 cup) coarsely chopped walnuts
  • 150ml (½ cup + 2 tbsp) water
  • 150g (1 cup) candied orange peel, diced
  • Zest of 1 orange (optional, for extra aroma)
  • Flour for dusting

Instructions
 

  1. Preheat oven:
    Preheat oven to 170°C (340°F). Line 2 baking sheets with parchment paper.
  2. Mix dry ingredients:
    In a large bowl, whisk together flour, baking soda, salt, and spices.
  3. 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.
  4. Add mix-ins:
    Stir chopped walnuts and candied orange peel into the warm sugar syrup.
    Add orange zest if using.
  5. 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.
  6. 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.
  7. 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.
  8. Cool:
    Let cool on trays for 10 minutes, then transfer to wire rack.

Notes

Dough Consistency: 
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.

Serving

If you’re enjoying a batch of Cavallucci di Siena, you can’t go wrong pairing these chewy, spiced cookies with a glass of Vin Santo, the classic Tuscan dessert wine. 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.

If you prefer something non-alcoholic, try pairing your Cavallucci with a strong espresso or a creamy cappuccino. The bold bitterness of the coffee balances the cookie’s sweetness beautifully. Herbal teas like chamomile or spiced chai are also lovely options that bring out the warm spices in the cookies.

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.