Cream and Chocolate Abbracci Cookies
Easy, never-fail recipe to make Abbracci cookies at home!
Provided by: The Fit Mediterranean
Categories: Vegetarian Pescatarian Cookies Baked Goods Kid-Friendly Shellfish-Free Soy-Free Intermediate Christmas Hand Mixer Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time: 0 min
Yield: 12 servings
Number Of Ingredients: 13
Reviews:
Ingredients:
Prep Time
30 mins
Cook Time
0:30 hours
Total Time
0:15 hours
| 200 gram Cake Flour | |
| 1 tablespoon Fresh Cream | |
| 1/2 tablespoon Honey | |
| 175 gram Cake Flour | |
| 25 gram Dark Cocoa Powder | |
| 1 tablespoon Milk | |
| 165 gram Butter | |
| 135 gram Granulated Sugar | |
| 1 teaspoon Vanilla Extract | |
| 2 Egg | |
| 1 Egg | |
| 1/2 tablespoon Baking Powder | |
| 1 pinch Salt |
Steps:
| Preheat your oven to 355 degrees F (180 degrees C). | |
| Start off preparing a base which we will then use for both the chocolate and the cream mixture. In a bowl of your electric mixture with the whip attachment, cream Butter (165 gram), Granulated Sugar (135 gram) and Vanilla Extract (1 teaspoon) for 5 minutes. | |
| Add the Egg (1) and mix well, then add the yolks of the remaining Egg (2), one at the time. Beat for a few more minutes until you get a foamy and light mixture. Add Salt (1 pinch) and Baking Powder (1/2 tablespoon) | |
| Weight the mixture and divide into 2 bowl in equal parts. | |
| In one bowl add the Cake Flour (175 gram), Dark Cocoa Powder (25 gram) and Milk (1 tablespoon) to make the chocolate mixture. Mix until you get a smooth dough. | |
| In the other bowl add Cake Flour (200 gram), Fresh Cream (1 tablespoon) and Honey (1/2 tablespoon) to make the cream mixture. Mix until you get a smooth dough. | |
| Wrap both in plastic and refrigerate for 1 hour or even overnight. | |
| To shape your cookies, divide each mixture into a small ball, 12 grams each. Then roll each ball into a 1/2-inch (1cm) thick and 6 centimeters long roll. Curve each into a half-moon and bring the chocolate and cream sides together to make a circle. | |
| Refrigerate for 30 minutes to ensure the perfect shape when baking. | |
| Bake your cookies for 20 minutes in the preheated oven. Remove from the oven and let them cool down completely until fully cooled. There you have made delicious 2-flavor ABBRACCI! |