The dark horse of the Sienese sweets (from Siena), Cavallucci, a 16th century cookie, are still readily available, although less well known then Ricciarelli or Panforte. Like many Renaissance era desserts, the dough is spicy and sweet, characterized by honey and candied citrus peel, aromatic with aniseed. It has a licorice like aroma, and a crunchy exterior with sweet, chewy center, not unlike a slightly spicy meringue. They often have chopped walnuts or hazelnuts which round out the flavors. The nuts and citrus peel dominate the flavors, while the spices linger on the tongue.