Abbracci, that translates into Hugs in Italian, are classic Italian butter cookies, crumbly and delicious, where the white half cookie reaches out to the other half, the dark cookie, in a harmonious embrace. In Italy, they are mostly enjoyed at breakfast, dipped in cappuccino or tea, but you can enjoy them anytime!
- 500 g (3 cups) flour type 00 or all-purpose (I used 220 g all-purpose + 230 g white whole wheat)
- pinch of salt
- 8 g (1 1/2 tsp) baking powder
- 200 g (1 cup packed) raw cane sugar
- 200 g (7/8 cup) unsalted butter, at room temperature
- 2 large eggs, organic, free-range
- 50 g (2 heaping Tbsp) honey
- 1 tsp pure vanilla extract
- 100 g (scant 7 Tbsp) whipping cream (heavy cream) + 2 Tbsp for the cocoa dough
- 50 g (1/2 cup) cocoa
- Line two large baking sheets with a silicone mat, or parchment paper.
- Preheat the oven to 350° F (180° C).
- In a medium bowl mix the flour, salt, baking powder.
- In the bowl of a stand mixer, work the butter with the sugar until creamy.
- Add the eggs, one at a time, mixing on low speed, then the honey, vanilla, whipping cream.
- Add the flour mixture all at once and mix on low until well combined.
- Remove the bowl from the stand mixer and using a scale, or by eye, divide the dough into two equal parts.
- Put one half back in the bowl of the stand mixer, add the cocoa and the 2 Tbsp of whipping cream and mix well until combined.
- Now that you have the two colored cookie doughs, put them in two piping bags, snip the end about 1/2 inch (1.5 cm) and start by piping half-circles of white dough on the prepared baking sheet, leaving some space in between, taking into account the full size of the cookie, which is about 2/2.5 inches (5/6 cm).
- Complete the circle of each cookie by piping the dark half overlapping both sides of the white dough, repeating this process until all dough is used. Since the cocoa dough is a little harder than the white to pipe, you can roll a rope of the cocoa dough (about 2 inches) and overlap on the white dough.
- Bake in the preheated oven for about 12-15 minutes, or until the white dough is lightly golden.
- Remove from the oven, let cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely.
- Stored in an airtight container, they last for a week.
If you're using, like me, half all-purpose and half white whole wheat flour, reduce the total amount to 450 g.
You can successfully halve the recipe.
If you see that the dough is too hard to pipe (especially the cocoa one), just roll both doughs into medium/thick ropes, cut the ropes about 2 inches then overlap the cocoa dough onto the white dough to make a full circle.
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Italian