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
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.
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.
Nutrition Facts (Estimated)
Serving Size: 1 cookie (45g)
| 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% |
*Percent Daily Values are based on a 2,000 calorie diet.
Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Most of the calories and fat in Cavallucci di Siena Cookies come from walnuts, which supply natural fats and some protein. Honey and added sugars contribute the majority of carbohydrates and calories. Although the cookies contain no butter or oil, the combination of nuts and sugars makes them energy dense.