Aunt Ro’s Sicilian Cavadieda

This recipe comes from Rachael’s sister-in-law, Danielle Cusimano. It was her grandmother’s recipe! Danielle writes, “These are awesome dipped in coffee, espresso or even a nice glass of red wine!”


  • 7 eggs
  • 2 cups sugar
  • 1 stick butter
  • 1 ounce milk
  • 1 teaspoon vanilla
  • 4 cups flour, plus more as needed for rolling out dough
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg


Pre-heat the oven to 400°F.

Beat the eggs until frothy. Add the sugar and beat for 30 minutes with an electric mixer (this is a recipe where a heavy duty mixer comes in handy!) until white, thick and creamy. Meanwhile, melt the stick of butter in the milk and add the vanilla.

When the egg mixture is beaten, add 4 cups flour, 1 cup at a time, and the baking powder, salt, cinnamon, nutmeg and the melted butter mixture. The dough will be soft, but somewhat sticky, so it’s important to flour your hands and your work surface well. Add more flour, as needed, to roll the dough.

Take a handful of dough and roll it into a long round strip (about the diameter of a nickel). Cut pieces about 2 inches long with a floured knife. Place the strips on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Watch carefully, as ovens vary.

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