Abbracci Italian Cookies
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4.2
78 reviews
Good
Abbracci Italian Cookies
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These popular Italian cookies called Abbracci are made with a buttery and crunchy vanilla and chocolate dough, that wrap around each other in a circle.
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Ingredients
VANILLA COOKIE DOUGH
- 2 cups all purpose flour*
- ¼ cup corn starch
- ½ cup butter (softened) (room temperature)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
CHOCOLATE COOKIE DOUGH
- 1¾ cups all purpose flour*
- ¼ cup corn starch
- 2 tablespoons unsweetened cocoa (dutch processed)
- ½ cup butter (softened)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ½ teaspoon vanilla
*Use at flour with at least 11% protein.
Instructions
VANILLA COOKIE DOUGH
- In a small bowl sift together the flour and cornstarch.
- In a large bowl or stand mixer on medium speed, cream the butter and sugar until combined, then add the egg and vanilla and beat to combine, beat in a third of the flour mixture, add the remaining flour, but combine with a wooden spoon or spatula until almost combined.
- Move the dough to a lightly floured flat surface and gently knead until smooth. Wrap in plastic and refrigerate 1 hour.
CHOCOLATE COOKIE DOUGH
- In a small bowl sift together the flour, cornstarch and cocoa.
- In a large bowl or stand mixer on medium speed, cream the butter and sugar until combined, then add the egg and vanilla and beat to combine, beat in a third of the flour mixture, add the remaining flour, but combine with a wooden spoon or spatula until almost combined.
- Move the dough to a lightly floured flat surface and gently knead until smooth. Wrap in plastic and refrigerate 1 hour.
- Remove the dough from the fridge. Taking small pieces of both doughs and make small balls (between a marble and a golf ball size) then roll into 2 1/4 inch (5.7 cm) chunky ropes, attach a chocolate rope halfway over the vanilla rope (or vice versa), gently press down (using wet fingers will help the dough to stick) so that the dough sticks. (see the photos)
- Place on parchment paper lined cookie sheets, refrigerate for 15-20 minutes while the oven is pre-heating.
- Pre-heat oven to 375 F (190 C).
- Bake the cookies for approximately 15 minutes or until lightly golden. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!
Notes
- If you find the dough too dry, then add more butter a tablespoon at a time.
- The cookies should be stored in an airtight container, they can be stored at room temperature for up to 10-14 days. Unbaked cookie dough can keep in the fridge for 2-3 days well wrapped in plastic wrap.
- Freeze the completely cooled cooking in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.
Nutrition Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
49mg
(2%)
Potassium
21mg
(1%)
Sugar
5g
(10%)
Vitamin A
170IU
(3%)
Calcium
5mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 49mg | 2% |
| Potassium | 21mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 170IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
78 reviews
Good
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