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.
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!
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.
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.
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
Abbracci Italian Cookies
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
Updated from May 16, 2018.
E Baker says
Can you make the dough ahead of time and refrigerate until you’re ready to assemble & bake them?
Rosemary says
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. 🙂
Viliana says
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.
Rosemary says
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.
Laura says
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?
Rosemary says
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.
Laura says
Rosemary, I found the amido di mais and the cookies turned out perfectly! Grazie!
Rosemary says
Hi Laura, oh I’m glad, happy you enjoyed them.
Cindi says
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 !!!!
Rosemary says
Hi Cindi, if the dough is too dry, then add more butter (a tablespoon at a time) until it comes together. Let me know.
subo says
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.
Gina Serra says
I just made these Abbracci Italian hugs cookies and they’re delicious! I will definitely make these again.
#anitalianinmykitchen
Rosemary says
Hi Gina, thanks so much, so glad you enjoy them. Have a great weekend.