ABBRACCI-HUGS: CHOCOLATE & CREAM COOKIES

These iconic Italian cookies, known as Abbracci (meaning “hugs”), are a delightful combination of light and dark shortbread doughs.

Perfect for dipping in milk or tea, their tender and crumbly texture makes them an irresistible treat for breakfast or snack time.

Why You’ll Love This Recipe

• Simple to Make: No rolling pin or complicated techniques required.
• Crumbly Texture: Rich and flavorful shortbread with a melt-in-your-mouth consistency.
• Charming Design: The unique “hug” between the two doughs adds a playful and aesthetic touch.

Cooking Time

• Preparation Time: 20 minutes
• Resting Time: 30 minutes
• Baking Time: 18–20 minutes
• Total Time: 1 hour 10 minutes
• Servings: Makes about 15 cookies

Ingredients

For the Dough

• 1 cup (120 g) all-purpose flour
• 4 tbsp (50 g) sugar
• 4 tbsp (50 g) butter, softened at room temperature
• 1 tsp (5 g) honey
• 1 medium egg
• 1 tbsp (15 ml) fresh liquid cream
• 1 tsp (5 g) baking powder
• A pinch of salt

For the Dark Dough

• 1 tbsp (15 g) bitter cocoa powder (unsweetened)

For the Light Dough

• 1 tbsp (15 g) all-purpose flour

Step-by-Step Method

1. Prepare the Base Dough

1. Place the softened butter, sugar, honey, and a pinch of salt in a bowl. Mix together using your hands until well combined.
2. Gradually add 1 cup of flour sifted with baking powder. Knead until the mixture begins to come together.
3. Add the egg and liquid cream, and continue kneading until a soft, smooth dough forms.

2. Divide and Flavor the Dough

1. Divide the dough into two equal portions using a kitchen scale for precision.
2. In one portion, mix in 1 tbsp of flour to create the light dough.
3. In the other portion, mix in 1 tbsp of cocoa powder to create the dark dough.
4. Knead each dough separately until the additions are fully incorporated.

3. Shape the Cookies

1. Divide each dough into small pieces, weighing about 10 g (0.35 oz) each.
2. Roll each piece into a small sausage shape.
3. Chill the dough shapes in the refrigerator for 30 minutes to firm up.

4. Assemble the Abbracci

1. Take one light dough sausage and one dark dough sausage. Overlap the ends to form a circle, alternating which end goes over and under.
2. Gently press the overlapping tips together to secure the shape.
3. Place the assembled cookies on a baking sheet lined with parchment paper.

5. Bake the Cookies

1. Preheat your oven to 350°F (180°C).
2. Bake the cookies in a static oven for 18–20 minutes, or until they are set but not browned.
3. Remove from the oven and allow the cookies to cool completely on the baking sheet before serving.

Tips

• Chill for Precision: Chilling the dough helps retain the cookie’s shape during baking.
• Uniform Size: Use a scale to ensure consistent sizes for a professional look.
• Storage: Store in an airtight container at room temperature for up to a week.

Nutritional Information (Per Cookie)

Buon Appetito!
Enjoy these Abbracci Cookies with a warm cup of milk or tea and savor the comforting embrace of their delicate flavors. Perfect for sharing with loved ones or as a treat for yourself!

Abbracci-Hugs Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Resting Plus Baking Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Calories 86 kcal

Ingredients

  

For the Dough

• 1 cup 120 g all-purpose flour
• 4 tbsp 50 g sugar
• 4 tbsp 50 g butter, softened at room temperature
• 1 tsp 5 g honey
• 1 medium egg
• 1 tbsp 15 ml fresh liquid cream
• 1 tsp 5 g baking powder
• A pinch of salt

For the Dark Dough

• 1 tbsp 15 g bitter cocoa powder (unsweetened)

For the Light Dough

• 1 tbsp 15 g all-purpose flour

Instructions

 

Prepare the Base Dough

• Place the softened butter, sugar, honey, and a pinch of salt in a bowl. Mix together using your hands until well combined.
• Gradually add 1 cup of flour sifted with baking powder. Knead until the mixture begins to come together.
• Add the egg and liquid cream, and continue kneading until a soft, smooth dough forms.

Divide and Flavor the Dough

• Divide the dough into two equal portions using a kitchen scale for precision.
• In one portion, mix in 1 tbsp of flour to create the light dough.
• In the other portion, mix in 1 tbsp of cocoa powder to create the dark dough.
• Knead each dough separately until the additions are fully incorporated.

Shape the Cookies

• Divide each dough into small pieces, weighing about 10 g (0.35 oz) each.
• Roll each piece into a small sausage shape.
• Chill the dough shapes in the refrigerator for 30 minutes to firm up.

Assemble the Abbracci

• Take one light dough sausage and one dark dough sausage. Overlap the ends to form a circle, alternating which end goes over and under.
• Gently press the overlapping tips together to secure the shape.
• Place the assembled cookies on a baking sheet lined with parchment paper.

Bake the Cookies

• Preheat your oven to 350°F (180°C).
• Bake the cookies in a static oven for 18–20 minutes, or until they are set but not browned.
• Remove from the oven and allow the cookies to cool completely on the baking sheet before serving.