2 cups or a little more of flour
1 cup of moist sugar
1/4 pound of shelled walnuts
1/3 cup of candied orange peel
1/2 teaspoon of anise seed
a pinch of mixed spices
grated nutmeg

Put the sugar in a saucepan with 1/3 of its weight of water.

Cook till it can be drawn out to a fine thread, and immediately add the nuts, finely chopped, the candied peel, and the flavoring.

Mix thoroughly and pour the mixture on a well floured board.

Mould into little cakes, the size of an egg, of about 1 1/2 inches in length.

Sprinkle with flour and bake in a moderate oven. Be careful that they do not get too brown.

The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo of store-bought cavallucci di Siena: Mary Melfi.

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