Discover how to make the famous Abbracci cookies by Mulino Bianco right in your own kitchen. This recipe features two distinct doughs—one vanilla cream and one cocoa—creating a sweet, wholesome breakfast that smells like home and nostalgia.
Mulino Bianco’s Abbracci are among the most iconic and beloved cookies in Italy, right alongside Macine. Fragrant, soft, and aromatic, these two-tone cookies pair cocoa dough with heavy cream dough for a perfect balance. Making homemade Abbracci isn’t difficult, but it does require some manual dexterity. The taste, however, makes every effort worth it! On GourmetDaniela.com, you can also find the recipe for Macine, definitely a must-try!
Soften the butter and margarine at room temperature, then cream them together with the sugar until light and fluffy. Mix in the heavy cream, honey, and a pinch of salt. Gradually add the flour and baking powder, kneading until the dough is smooth and consistent. Cover and set aside.
Following the same process as the first dough, cream the softened butter, margarine, and sugar. Mix in the cocoa powder, milk, egg, and salt. Add the sifted flour and baking powder, kneading until combined. Note that the cocoa dough will be softer and slightly stickier than the cream dough.
Preheat your oven to 180°C (350°F).
Take a small walnut-sized piece of each dough and roll them into two cylinders about 5 cm (2 inches) long. Overlap the ends of the two doughs and press lightly to join them. Bend them into a crescent shape and join the other ends, leaving a hole in the center to create the perfect 'embrace'. Place the cookies on a baking sheet lined with parchment paper.
Bake at 180°C (350°F) for 10–12 minutes. The cookies should be just barely golden, especially the cream part—do not over-brown them. Let them cool completely before serving.
This recipe was officially released by Mulino Bianco years ago during the #ilsosiaperfetto social media campaign. It’s a wonderful way to bring iconic Italian supermarket favorites into our everyday home kitchens.
Don't worry if your first few cookies aren't perfectly shaped. With a little practice, you'll master the "embrace" form, but the flavor will be perfect from the very first batch!
