Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup extra-virgin olive oil
- 1/2 cup walnuts, finely chopped
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup candied lemon peel, finely chopped
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another mixing bowl, beat the eggs with a hand mixer or stand mixer until light and fluffy.
4. Add the honey, olive oil, and vanilla extract to the eggs and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped walnuts, candied orange peel, and candied lemon peel.
7. Using your hands, shape the dough into small balls about 1 inch in diameter.
8. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the cookies are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
12. Dust the cookies with powdered sugar before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 12-15 minutes
Temperature:
- 350°F
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 21g
- Protein: 2g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, such as almonds or hazelnuts.
- If you don't have candied orange or lemon peel, you can use dried fruit instead.
Variations:
- You can add raisins, dried cranberries, or chocolate chips to the dough for different flavors.
- You can also add a splash of rum or brandy to the dough for a boozy twist.
Tips and tricks:
- Make sure to finely chop the walnuts and candied peel so that they mix well into the dough.
- If the dough is too sticky, you can add a little more flour.
- Don't overbake the cookies, or they will become too hard.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- If the cookies become stale, you can reheat them in the oven at 350°F for a few minutes to crisp them up.
Presentation ideas:
- Arrange the cookies on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
- You can sprinkle chopped nuts or dried fruit on top of the cookies for a decorative touch.
Pairings:
- Serve the cookies with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
- These cookies are perfect on their own, but you can also serve them with fresh fruit or a cheese plate for a more substantial dessert.
Troubleshooting advice:
- If the cookies are too hard, you may have overbaked them. Try reducing the baking time next time.
- If the cookies are too soft, you may have underbaked them. Try increasing the baking time next time.
Food safety advice:
- Make sure to store the cookies in an airtight container to prevent them from becoming stale or moldy.
Food history:
- Cavallucci are traditional Italian cookies that originated in Tuscany. They are typically made with honey, nuts, and candied fruit.
Flavor profiles:
- These cookies are sweet and nutty, with hints of cinnamon, nutmeg, and cloves.
Serving suggestions:
- Serve these cookies as a sweet treat after dinner, or enjoy them with a cup of coffee or tea.
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Region: Italian