- 300 g sugar
- ½ cup water
- 100 g pecans
- 2 t orange zest
- 6 pieces preserved ginger, finely chopped
- 1 T aniseed
- 1 t ground nutmeg
- 330 g flour, sifted
Preheat the oven to 180°C. Place the sugar and water in a small saucepan over a low heat and simmer until the sugar has melted. Cook until slightly syrupy but do not allow to colour.
Mix in the remaining ingredients. Roll the mixture into small balls on a lightly floured surface, ensuring they’re covered in flour.
Place on a greased baking tray and press your thumb into the middle of each ball to create a dent. Bake for 15 minutes. They will remain pale in colour and will be a little gooey in the middle. Serve with espresso.
Cook's note: Finish your meal with a sweet delicacy from Siena, famous for its ancient recipes including this 16th-century cavallucci – delicious with a young Chianti.