Cavallucci,also called Cavallucci of Massa Marittima and Morsetti, are cookies flavored with aniseed and cinnamon with honey and grated orange peel.
They are similar to cookies Berriquocoli , and they are called Cavallucci because they were offered in the taverns of the stagecoach drivers.
The production of these cakes dating back to the Middle Ages, when expertly kneaded cakes flavored with spices and the ingredients were always sultanas, candied fruit, honey and nuts.
Today they are mainly produced in the province of Siena in the town of Massa Marittima (Grosseto), and they really taste … very good!
They are traditionally prepared and given as gifts during the holidays, especially as Christmas sweet and fortified wines are served with dessert wine such as Vin Santo or Passito in which it is customary to soak them.
Here’s the recipe for you!
2 kg of sugar
3 kg of white flour
1,2 kg of hazelnuts or walnuts (also mixed)
1,3 kg of little cubes of candid orange peels
200 gr of aniseeds
750 gr of water
85 gr of ammonium bicarbonate
aromas of vanilla and cinnamon
In a large bowl put the sugar, the flour, the nuts and the fruits and add water. Stir with a spoon until you can start kneading the dough with your hands. Add the aniseeds and the ammonium bicarbonate and the aromas. Put the dough on a table and continue kneading until it looks very homogeneous. Take a slice of the dough and roll it on the table covered with some flour and make a snake. Cut the snake into dice of about 2 cm each and dip each of them in some sugar powder. Put a sheet of baking paper on a tin and place them in rows at about 6-7 cm one from the other. Put the tin in a preheated oven at 200-210° C and bake for at least 10 minutes.
Learn directly at a tuscan cooking school how to prepare them.