Italian Abbracci Cookies (chocolate and cream)

Ingredients

• 185 g (13 tablespoons) unsalted butter ((at room temperature))
• 130 g (2/3 cup) caster sugar (superfine) (or use granulated)
• 2 teaspoons runny honey
• 2 teaspoons vanilla extract
• 2 large egg yolks ((at room temperature))
• 1 large egg ((at room temperature))
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 210 g (1 1/2 cups) Italian 00 flour ( (or all-purpose flour))
• 1 tablespoon heavy cream (double cream UK)
• 30 g (3 1/2 tablespoons) cocoa powder
• 180 g (1 1/4 cup plus 1 teaspoon) Italian 00 flour ( (or all-purpose flour))

Steps

1. 1

   First, put the butter and sugar in the bowl of a stand mixer with a paddle attachment and beat them together until light and fluffy (about 5 minutes).

2. 2

   Whisk the whole egg and 2 egg yolks together in a small bowl, then with the mixer running slowly, pour the eggs in one third at a time, letting the mixture absorb the egg before adding more.

3. 3

   Once the egg is fully incorporated, add the baking powder, vanilla, honey and a pinch of salt. Mix until just combined.

4. 4

   Put a large mixing bowl on your kitchen scale and weigh the whole mixture. Use a spatula to scrape out as much as possible. Once you know the weight of the whole mixture, divide the mixture in half into two separate mixing bowls.

5. 5

   Add the 30g cocoa powder and 180g flour to one mixing bowl and 1 tablespoon of heavy cream and 210g flour to the other mixing bowl.

6. 6

   Working with one batch of dough at a time, use a fork to mix the dough until large crumbs form. Then use your hands to bring the dough together and shape it into a large disc.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

8. 8

   Once the cookie dough is chilled and firm, remove it from the fridge. Cut a small piece of cocoa dough and weigh out 10g, then roll it into a small ball. Do the same with the panna dough, so you have one 10g ball of each.

9. 9

   Next, roll each ball into a small log around 2.5 inches (6cm) in length. Shape each one into a ‘C’ shape, then gently place the panna dough over the cocoa dough at the ends and press down to join them together to create the classic abbracci shape.

10. 10

    Arrange the cookies on a lined baking tray about 1/2 inch apart, then refrigerate them for 20 minutes. I usually do this in batches to save space.

11. 11

    Preheat the oven to 170℃/340℉ conventional (static).

12. 12

    Once chilled, bake the cookies for 19 minutes. Let them cool in the tray, then move to a cooling rack. Store in an airtight container.