Easy, never-fail recipe to make Abbracci cookies at home!
If you have ever tried the famous Italian cookies Abbracci from Mulino Bianco, you know well how addictive they are!
Me being a cookie dependent and growing up eating Mulino Bianco’s, I LOVE them and, when I stumble across Tavolare con Gusto’s recipe for a home version, I was sceptical. So sceptical that when I start making them I didn’t even feel it was going to be worth taking pictures. I was sure they would have been a disappointment.
Instead, oh I was wrong. Boy, I WAS SO WRONG!
These cookies are JUST LIKE THE ORIGINAL ONE. Believe me! Easy to make, they also store well in an air-tight container for several weeks!
Ingredients (makes 50 cookies):
- 200 gr cake flour (’00) (for the cream mixture)
- 175 gr cake flour (’00) (for the chocolate mixture)
- 25 gr dark cacao powder (for the chocolate mixture)
- 165 gr softened butter
- 135 gr white sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 1 whole egg
- 1/2 tbsp baking powder
- a pinch of salt
- 1 tbsp fresh cream (for the cream mixture)
- 1/2 tbsp honey (for the cream mixture)
- 1 tbsp milk (for the chocolate mixture)
To make the cookies we will start off preparing a base which we will then use for both the chocolate and the cream mixture. In a bowl of your electric mixture with the whip attachment cream butter, sugar and vanilla extract for 5 minutes. Add the egg and mix well, then add the yolks, one at the time. Beat for a few more minutes until you get a foamy and light mixture. Add salt and baking powder.
Weight the mixture and divide into 2 bowl in equal parts. In one bowl add the flour, cocoa powder and milk to make the chocolate mixture.
In the other bowl add flour, cream and honey to make the cream mixture.
Mix until you get a smooth dough. Wrap in plastic and refrigerate for 1 hour or even overnight.
To shape your cookies, divide each mixture into small ball, each of 12g. Then roll each ball into a 1 cm thick and 6 cm long roll. Curve each into a half moon and bring them together to make a circle. Just like the original cookies!
Refrigerate for 30 min to ensure the perfect shape when baking.
Pre-heat oven at 180C then bake your cookies for 20 min. Remove from the oven and let them cool down completely until fully cooled.
There you have made delicious 2- flavours ABBRACCI!
Eat them as is or dip them into a hot cup of latte or tea! You will LOVE them 🙂
If you make this recipe, tag me on IG @the_fit_mediterranean