Abbracci Italian Cookies
User Reviews
4.2
Abbracci Italian Cookies
Description
The Abbracci cookie recipe involves preparing two distinct doughs: one vanilla-flavored and one chocolate-flavored with Dutch-processed cocoa powder. The doughs use flour, cornstarch, butter, sugar, eggs, and vanilla extract, creating tender, crumbly cookie bases that require chilling to firm up for shaping. The method combines creaming butter and sugar, incorporating eggs and flour mixtures carefully to maintain a delicate crumb.
The final cookies are formed by rolling each dough into small balls and pressing them together to create a characteristic 'hug' shape. The texture is expected to be soft and tender with a subtle contrast between the gentle vanilla and richer cocoa flavor. Cornstarch contributes to a delicate crumb that melts softly in the mouth.
Storing these cookies in an airtight container keeps them fresh for up to two weeks. The recipe also supports freezing both baked cookies and dough to prolong shelf life. These cookies can be enjoyed as an accompaniment to coffee or as a light dessert treat.
If the dough feels too dry, additional butter can be incorporated a tablespoon at a time to reach the proper consistency before chilling.
Ingredients
VANILLA COOKIE DOUGH
- 2 cups all-purpose flour
- ¼ cup corn starch
- ½ cup butter room temperature, softened
- 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 cocoa powder unsweetened, 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
- Add extra butter in small amounts if the dough seems dry for better texture.
- Store baked cookies in an airtight container at room temperature for up to 10–14 days to retain freshness.
- Unbaked dough can be refrigerated, well wrapped, for 2–3 days before baking.
- Both baked cookies and unbaked dough freeze well, lasting up to 3 months in the freezer when stored appropriately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.2
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