Sunday, June 23 2024

The richly spiced Cavallucci di Siena with a heady aroma of anise and cinnamon.

A typical Tuscan sweet that since the time of Lorenzo the Magnificent were known as Biriquocoli.


A mixture enriched with walnut kernels, candied fruit and fragrant spices.

 

 

SERVINGS:8

INGREDIENTS:

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1 cup chopped walnut halves (100 g)
  • 1 cup mixed candied fruit + candied orange peel
  • 1/2 teaspoon anise seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • 1/3 cup water
  • Additional flour and powdered sugar as needed for decoration

 

METHOD:

In a bowl, sift the flour and add the nuts, spices, candied fruit, baking powder, and a pinch of salt and mix well.

Pour the water into a saucepan, add the sugar and bring to a boil.

Using a kitchen thermometer, bring the temperature of the syrup up to about 240 F (For those who do not have a thermometer: the syrup will be ready when it starts to boil and there are lots of bubbles. By taking a little with a teaspoon and dropping it, it will form a string).

Pour the hot syrup over the flour and stir with a wooden spoon to mix the ingredients.

When the mixture is warm, transfer it to the work surface and knead until smooth and homogeneous.

In a bowl, sift 1/4 cup of powdered sugar with 1/2 cup of flour.

Line a baking sheet with parchment paper and bring the oven to 300 F.

At this point detach small pieces from the mixture, form small cylinders, pass them evenly in the flour with the powdered sugar, place the obtained cavallucci on the baking sheet spacing them out (they will swell when baking) and pinch them to make dimples.

Bake the cavallucci in a preheated oven for about 15 to 20 minutes.

Baking time depends on the oven.

Remove from the oven and let cool completely.

Cavallucci are ready to be enjoyed.

They can be stored in an airtight container.

 

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