Cavallucci are traditional, rustic biscotti (cookies) that date back to the 16th century when they were frequently given as gifts at special occasions. Their name seems to stem from the cavalli (horses) used for delivering the mail. It is believed that the postal workers who substituted the tired horses with new horses ate the cookies on a regular basis.
The cookies are round and fairly large with an irregular shape. They were once made using only flour, a little sugar, anise seeds and a couple of walnuts. Today they are made with acacia honey, melted sugar over low heat, mixed with flour, chopped, toasted almonds, minced candied citron and orange, anise, cinnamon, nutmeg, coriander powder and a pinch of baking soda. The dough is left to cool for five minutes on a floured cutting board and then it is rolled into long logs. The logs are divided into pieces, about an inch in width, and the cookies are baked in a 390°F oven for about twenty minutes.
In the library
G. RIGHI PARENTI, Cucina toscana, Roma, Newton Compton, 1995
S. LOTTI, Dolci della Toscana, Lucca, Pacini Fazzi, 1997.
G. RIGHI PARENTI, Dolcezze di Toscana: la tradizione dolciaria, storie e ricette, Firenze, Polistampa, 2003.