Abbracci cookies


Food manufacturer Barilla must not have any qualms about revealing secrets because the recipe for these Abbracci is printed right onto the packaging itself. Maybe they just want to encourage italian housewives to spend more time using the oven? Introduced under their Mulino Bianco line, the ready-to-eat cookies are good, but I must say that homebaked ones are even better. “Also you can make them” it says preceding the short ingredient list. My husband took some to work and claims they disappeared out of his hands. (And to think that I was competing with cannoli brought in by one of the sicilians.)

I’ve stuck with the original recipe as much as possible although metric amounts have been converted for the american kitchen.

For the white part:
1 stick (4 oz.) butter, softened
1/2 cup granulated sugar
3 tablespoons heavy cream
1 tablespoon honey*
1 and 3/4 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
*an extra 2 tablespoons of sugar may be substituted for the honey
For the dark part:
1 stick (4 oz.) butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1 and 3/4 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt

Mixing instructions for both doughs: Beat butter and sugar together until light and fluffy. Add the liquid ingredients (this includes the egg) and combine well. Sift dry ingredients together and stir into the creamed mixture to form a smooth, firm dough. The dough should not be too stiff (it will crack) or too soft and sticky (it will spread too much during baking). If necessary, add small amounts of flour or milk to firm up/soften the cookie dough.

Forming, shaping, and baking: Preheat oven to 375 degrees. I was able to yield a total of 3 dozen cookies with a little chocolate dough left over for double-chocolate hugs! For each of the doughs, form orbs the size of a macadamia nut or large Bing cherry. Working with one flavor at a time, roll the dough balls into approximately 2½-inch logs. To shape, simply attach each end by overlapping one color over the other, alternating each end: white over brown at one end and brown over white at the other. [See photo above] It isn’t necessary to firmly press the ends to seal as they will expand and “hug” during the baking process.


On a cookie sheet lined with baking parchment, set the cookies in rows spaced 3 inches apart. Place in the oven and bake for 15-18 minutes until golden brown around the edges, rotating cookie sheet halfway through baking time. They will be slightly soft just out of the oven but will firm up when completely cool. Store in an airtight container and enjoy a hug (or more) each day. Freezes well.



11 thoughts on “Abbracci cookies

  1. Pingback: First snow of the season | Rubber Slippers In Italy

  2. Pingback: National Hug Day | Rubber Slippers In Italy

    1. Rowena Post author

      The are very delicious and what I like about the recipe is that you can add flavorings to suit your taste. I was thinking of orange extract going into the chocolate part, or even almond extract. I’ll be making these today.


  3. lindyloumacinitaly

    Oh you have gone all wordpress and smiley faces! Your biscuits have turned out brilliantly and look just like those from the manufacturer. 🙂


    1. Rowena Post author

      😆 it took me awhile to figure the snow out, speaking of which, it looks like snow clouds out my window. I’m trying to get all the cookie recipes transferred here before the season is over.



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