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Home » Desserts » Cookies & Bars » Abbracci Italian Cookies

Abbracci Italian Cookies

By: Rosemary Published: December 29, 2022 Updated on: January 10, 2023

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These popular Italian cookies called Abbracci are made with a buttery and crunchy vanilla and chocolate dough, that wrap around each other in a circle. Fun to make and even better to eat.

Cookies falling out of a basket.

When I first came to Italy I was obsessed with these crunchy, buttery cookies. And of course I always had a bag in the house. One day my friend gave me this cookie recipe and I knew I had to make them!

Abbracci in Italian means hug and I thought the perfect name for a deliciously perfect cookie!

Table of Contents

  • Cookie Ingredients
  • What is the best cocoa to use
  • How to make Italian Abbracci Cookies
      • For the Vanilla Cookie Dough
      • For the Chocolate Cookie Dough
  • Tips for making the best Abbracci Cookies
  • How to store the Abbracci Cookies
  • How to freeze them
  • More Italian Cookies you may Enjoy!
  • Abbracci Italian Cookies
    • Ingredients US CustomaryMetric 1x2x3x
      • VANILLA COOKIE DOUGH
      • CHOCOLATE COOKIE DOUGH
      • *Use at flour with at least 11% protein.
    • Instructions 
      • VANILLA COOKIE DOUGH
      • CHOCOLATE COOKIE DOUGH
    • Video
    • Notes
      • Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
    • Nutrition

Cookie Ingredients

  • Flour – all purpose
  • Cornstarch – helps the cookies from spreading
  • Butter – softened
  • Sugar – granulated
  • Egg
  • Vanilla – vanilla extract
  • Cocoa – unsweetened dutch processed

What is the best cocoa to use

The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate.

This wash neutralizes the acidity in the beans. Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.

Cookies stacked with a glass of milk.

How to make Italian Abbracci Cookies

For the Vanilla Cookie Dough

In a small bowl sift together the flour and cornstarch.

In a large bowl on 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 dry ingredients, add the remaining, 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. 

abbracci cookies how to make, making the dough, putting the cookie together, on the sheet ready for baking

For the Chocolate Cookie Dough

In a small bowl sift together the flour, cornstarch and cocoa.

In a large bowl on 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 dry ingredients, add the remaining, 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) then roll into 2 1/4 inch chunky ropes, wrap a chocolate rope around the vanilla rope (or vice versa), gently press down so that the dough sticks.

Place on parchment paper lined cookie sheets, refrigerate for 15-20 minutes while the oven is pre-heating.

Bake cookies for approximately 15 minutes or until lightly golden. Let cool on pan for approximately 5 minutes then move to a wire rack to cool completely.

Tips for making the best Abbracci Cookies

  • I rolled and made the cookies with 1/3 of the dough at a time, leaving the 2/3 of the dough in the fridge.
  • Be sure to chill the dough
  • Use a high protein flour, this will keep the cookies from spreading while baking, at least 11% protein.
  • I use salted butter but if you use unsalted then add 1/4 teaspoon of salt.
  • Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

How to store the Abbracci Cookies

The cookies should be stored in an airtight container, they can be stored at room temperature for up to 10-14 days. Unbaked cookie dough can keep in the fridge for 2-3 days well wrapped in plastic wrap.

How to freeze them

Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.

These Italian Abbracci Cookies, are the perfect snack or even one of the best dunkers with your morning coffee or caffe latte. The perfect cookie when you need a hug or a delicious gift idea for someone you know who needs a hug! Enjoy.

More Italian Cookies you may Enjoy!

  • Pizzicati Italian Cookies – Pinch Cookies
  • Traditional Italian Breakfast Cookies
  • Italian Lemon Stuffed Cookies
Cookies falling out of a basket.

Abbracci Italian Cookies

Rosemary Molloy
These popular Italian cookies called Abbracci are made with a buttery and crunchy vanilla and chocolate dough, that wrap around each other in a circle.
4.16 from 26 votes
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Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 36 cookies
Calories 125 kcal

Ingredients
 
 

VANILLA COOKIE DOUGH

  • 2 cups all purpose flour*
  • ¼ cup corn starch
  • ½ cup butter (softened) (room temperature)
  • 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 unsweetened cocoa (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!

    Video

    Notes

    Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.

    If you find the dough too dry, then add more butter a tablespoon at a time.
    The cookies should be stored in an airtight container, they can be stored at room temperature for up to 10-14 days. Unbaked cookie dough can keep in the fridge for 2-3 days well wrapped in plastic wrap.
    Freeze the completely cooled cooking in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.

    Nutrition

    Calories: 125kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 22mgSodium: 49mgPotassium: 21mgSugar: 5gVitamin A: 170IUCalcium: 5mgIron: 0.7mg
    Keyword abbracci cookies recipe, Abbracci Italian cookies, Chocolate and Vanilla Hugs Cookies, Crunchy Italian Vanilla and Chocolate Cookies, Italian cookie recipe
    Tried this recipe?Let us know how it was!

    Updated from May 16, 2018.

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      Breakfast / Brunch, Chocolate, Cookies & Bars

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      1. E Baker says

        August 10, 2021 at 3:05 am

        Can you make the dough ahead of time and refrigerate until you’re ready to assemble & bake them?

        Reply
        • Rosemary says

          August 10, 2021 at 8:09 pm

          Hi E Baker, sure that would be fine. Cookie dough will keep for 2-3 days in the fridge. You might need to leave it to room temperature for 30-60 minutes in order to roll it out. 🙂

          Reply
      2. Viliana says

        December 12, 2019 at 7:30 pm

        5 stars
        I love your website. Yesterday I made the abbracci with my kids helping. They came out perfect. My next one will be the pannetone. Thank you very much and regards from Cape Town, South Africa.

        Reply
        • Rosemary says

          December 13, 2019 at 2:33 pm

          Hi Villiana, thanks so much, I love that your kids gave you hand. Let me know how the panettone goes. Have a great weekend and a Happy Holiday Season.

          Reply
      3. Laura says

        April 22, 2019 at 10:36 am

        Hi Rosemary, I too am a Canadian in Italy! I am wondering about the cornstarch.. I live in town that definitely wouldn’t have it and I’d prefer not to order it online. What can I do/use as a substitute?

        Reply
        • Rosemary says

          April 22, 2019 at 5:21 pm

          Hi Laura, if you can’t find Amido di Mais then substitute with flour, if the dough is too soft then add up 2 tablespoons more of flour one tablespoon at a time. Hope that helps. Let me know.

          Reply
          • Laura says

            May 15, 2019 at 2:28 pm

            5 stars
            Rosemary, I found the amido di mais and the cookies turned out perfectly! Grazie!

          • Rosemary says

            May 15, 2019 at 3:18 pm

            Hi Laura, oh I’m glad, happy you enjoyed them.

      4. Cindi says

        April 13, 2019 at 1:49 am

        Can you help me. We just spent two hours trying to trying to roll and shape these cookies. They are very crumbly and dry. Help !!!!

        Reply
        • Rosemary says

          April 13, 2019 at 2:06 am

          Hi Cindi, if the dough is too dry, then add more butter (a tablespoon at a time) until it comes together. Let me know.

          Reply
        • subo says

          September 12, 2019 at 6:40 pm

          Cindi, I have had that happen and discovered that measuring flour should be done by sprinkling the flour by spoon into a measuring cup. Scooping into the flour can pack it down and make the cookies etc tough and dry.

          Reply
      5. Gina Serra says

        March 29, 2019 at 1:27 am

        5 stars
        I just made these Abbracci Italian hugs cookies and they’re delicious! I will definitely make these again.
        #anitalianinmykitchen

        Reply
        • Rosemary says

          March 29, 2019 at 9:13 pm

          Hi Gina, thanks so much, so glad you enjoy them. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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