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Abbracci biscuits

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Adjust Servings:
Pasta frolla ala cacao
125 gr butter
160 gr Manitoba flour
40 gr cocoa powder
110 gr sugar
1 egg
1 spoon dessert yeas
Pasta frolla alla Vaniglia
200 gr Manitoba flour
110 gr sugar
125 gr butter
1 egg
1 bag vanillina powder
1 spoon dessert yeast

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Abbracci biscuits


Abbracci = hugs

  • Serves 40
  • Medium


  • Pasta frolla ala cacao

  • Pasta frolla alla Vaniglia



The best way to start each day: a kiss, an hug (abbracci cookies) and an espresso!

Hand made Abbracci biscuits….  a sweet hug between cocoa short pastry and vanilla shop pastry.



Making Pasta Frolla

Place butter and sugar in a food processor fitted with a blade and pulse for 5 minutes. After add all dry ingredients and pulse until the mixture is the consistency of wet sand. Add the egg, work for 3 minutes.
Pour the dough onto your bench and press together with your hands to form a ball.
Repet the process for cocoa Pasta Frolla.
The two coloured Frolle are ready to be covered with plastic film and go into the fridge. Let them rest in the fridge at least 30-40 minutes.


Making Abbracci

Preheat the oven to 180 degrees.
Make a snack and cut it into cylinders 6 cm x 1 cm.
Bend the cocoa part in a horseshoe shape.
Then also shape the vanilla part and place it on top of the other half, leaving a central hole slightly larger than one finger, which must pass through it.
I recommend you do not make hole to small, because during cooking it will use slightly.
Press a little it in the joining points. Finish the edges and give the biscuits a round shape.
As you make the Abbracci cookies, place them in Baking pan lined with baking paper.
Once you finish, put them in the fridge to harden for at least 20 minutes.
This step is important to get a perfect shape to your cookies!
Bake for 20 minutes.
Remove from the oven and let cool at least 1 hour.


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