Abbracci cookies



  • 170g of butter
  • 140g of granulated sugar
  • 2 eggs
  • 1 teaspoon of yeast
  • salt

Light dough

  • 200g of flour 00
  • 15g of honey
  • 15g of cooking cream

Dark dough

  • 160g of flour 00
  • 40 unsweetened cocoa powder
  • 15g of cooking cream


  1. Using a whisk, beat butter with sugar until until you get a crumbly texture.
  2. Add the whole eggs with the salt and continue to whisk.
  3. Add the yeast and continue to whisk until creamy.
  4. Divide the dough into two different bowls and add the cream, honey and flour for the light dough and the flour, cocoa powder and cream for the dark dough.
  5. Knead both doughs until you get a smooth mixture.
  6. At this point, wrap the doughs in plastic wrap and place them in the refrigerator for at least 40 minutes.
  7. After that, divide both doughs into many small balls of the same size. With your hand, roll each ball to form a roll and give it the U shape.
  8. Now take a roll of one dough and press the ends with a roll of the other dough. Place the biscuits on a baking sheet lined with parchment paper and bake at 180 ° C for 15 minutes.
  9. Once cooked, let them cool before serving.

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