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Cavallucci di Siena: A Beloved Holiday Cookie
Cavallucci di Siena are traditional Italian cookies that have been part of Tuscany’s holiday celebrations for centuries. Originating in the historic city of Siena, these spiced confections are made with walnuts, candied orange peel, and a distinctive blend of warming spices like anise and coriander. On the outside, they have a lightly crisp shell, while the inside remains soft, chewy, and full of rich flavor.
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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.