Saturday, July 20 2024

Among the easiest cookies to make are definitely the very famous ABBRACCI, which you have probably all dipped at least once in a cup of milk or tea!

A very simple shortbread, perfect for breakfast or snack, which does not even require the use of a rolling pin.


A cream-based, richly flavored shortbread that remains much crumblier than classic shortbread because it also contains yeast.

All you need to do is roll the dough, form strings and join them together, creating just such an embrace between the two doughs!

Try them now, you will be pleasantly surprised!

 

 

 

MAKES about 15 cookies

INGREDIENTS:

  • 1 cup of all purpose flour
  • 4 tbsp of sugar
  • 4 tbsp of butter (at room temperature)
  • 1 tsp of honey
  • 1 medium egg
  • 1 tbsp of fresh liquid cream
  • 1 tsp of baking powder
  • 1 tbsp of bitter cocoa powder (unsweetened)
  • 1 tbsp of all purpose flour
  • a pinch of salt

 

METHOD:

In a bowl place the butter cut into pieces that you will have taken out of the refrigerator at least 15 minutes before.

To this add the sugar, honey and pinch of salt and knead with your hands.

Then add 1 cup of flour together with the sifted baking powder and knead well.

As soon as the mixture starts to compact add the egg and the liquid cream, then continue working until the ingredients are all absorbed and you have obtained a soft ball of shortcrust pastry.

Divide the dough into equal parts by weighing with a scale to be precise and divide into two bowls.

In one add the1 tbsp of flour, while in the other add the bitter cocoa.

Mix the mixtures one by one so that you get one light and one dark shortbread.

Start by dividing each dough into small pieces of 10 g each ((approximately 0.35 ounces)), be sure to try to be precise for a good final aesthetic result.

Then form each into small sausages.

Let them rest in the refrigerator for 30 minutes.

Once this time has passed start assembling the cookies following this step if you want them to be the same as the originals: on one side the light shortbread tip goes under and the dark one on top, on the other side the dark tip goes under and the light one on top.

Lightly press the two tips now on top of each other with your fingers and place the cookies on a baking sheet lined with parchment paper.

Bake at 350 F in a static oven for 18 to 20 minutes.

Remove from the oven and allow to cool, only then can you taste your Abbracci cookies.

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