Abbracci are a classic Italian cookie made from two doughs — a vanilla cream (panna) dough and a chocolate dough — shaped together to resemble a hug. Inspired by the iconic Mulino Bianco Abbracci often enjoyed at breakfast in Italy, this version yields buttery, crumbly cookies with a gentle vanilla flavour and a delicate chocolate note. They’re perfect with coffee, tea, or as a simple snack.
Recipe overview
- The recipe: Two-tone Italian breakfast cookies inspired by Mulino Bianco Abbracci.
- Texture and taste: Buttery, crumbly cookies balanced with vanilla and cocoa; not overly sweet.
- Total time: Approximately 2 hours 40 minutes (including chilling).
- Makes: About 40 cookies.
- Best for: Breakfast, coffee break, or a light snack.
- Make-ahead: Dough can be kept in the refrigerator for 2–3 days before shaping and baking.
Mulino Bianco is one of Italy’s best-known brands for breakfast biscuits, with a wide variety available across Italy. Abbracci — which literally means “hugs” in Italian — are particularly charming because of their two-tone, hand-shaped look and tender crumb.
I developed this recipe to recreate the familiar Abbracci flavour and texture at home. The doughs combine into the classic hug shape: a panna (cream) dough wrapping one side of a chocolate dough log. The result is tender, slightly crumbly cookies that are ideal for dunking in a cappuccino or enjoying on their own.
Ingredient notes
- Italian 00 flour: My preference for authentic Italian baking, but all-purpose flour works well as a substitute.
- Unsalted butter: Use room-temperature unsalted butter for the best creaming and texture.
- Eggs: Use room-temperature eggs so they incorporate evenly into the butter.
- Vanilla: Good quality vanilla extract works well; vanilla bean or paste are fine alternatives.
- Heavy cream (double cream in the UK): Adds richness and moisture to the panna dough. Whole milk can be substituted if needed.
- Honey: A small amount of runny honey echoes the original commercial recipe and adds depth — avoid thick or crystallised honey for even mixing.
Tips for making Abbracci Cookies
Use a kitchen scale: For consistent cookies and even baking, weigh the dough and portions. I recommend 10 g of each dough per cookie (20 g total).
Portion size: Ten grams for each dough piece gives a cookie that bakes reliably in the recommended time. Larger pieces take longer to bake and can change texture.
Give them space: Cookies spread slightly while baking. Arrange them about 1/2 inch (1 cm) apart on the baking tray.
Chill twice: Chill the bulk dough for at least 1 hour before shaping so it is firm. After shaping, chill the assembled cookies for about 20 minutes to minimise spreading during baking.
If the creamed butter and sugar appear split or curdled, it usually means they haven’t been beaten long enough or the eggs were colder than the butter when added. Don’t worry — the mixture typically comes back together once flour is added, and it won’t affect the final cookies.
I tested variations with more honey and less sugar. Increasing honey darkened the cookies and made them moister and less crumbly. A small amount (about 2 teaspoons) provides the characteristic flavour without altering texture too much.
More Italian cookies to try
Italian Cookies
Pignoli Cookies (Biscotti ai Pinoli)
Christmas
Italian Almond Cookies (Ricciarelli)
Italian Cookies
Cuccidati (Italian Fig Cookies)
Italian Cookies
Tegole Valdostane (Hazelnut and Almond Cookies)
Step by step photos are included above.
Recipes include clear method steps and helpful tips for consistent results.
Italian Abbracci Cookies (Chocolate and Cream)
By Emily
Equipment
- Stand mixer with paddle attachment
- Kitchen scale
- Plastic wrap (cling film)
- Silicone spatula
- Mixing bowls
- Baking tray
- Parchment paper
Ingredients
Base dough
- 185 g unsalted butter (at room temperature)
- 130 g caster (superfine) sugar (or granulated)
- 2 teaspoons runny honey
- 2 teaspoons vanilla extract
- 2 large egg yolks (room temperature)
- 1 large egg (room temperature)
- 1 1/2 teaspoons baking powder
- Pinch of salt
Panna (cream) dough
- 210 g Italian 00 flour (or all-purpose)
- 1 tablespoon heavy cream (double cream UK)
Cocoa dough
- 30 g cocoa powder
- 180 g Italian 00 flour (or all-purpose)
Instructions
To make the dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes.
- Whisk the whole egg and two egg yolks in a small bowl. With the mixer running, add the egg mixture slowly in three additions, allowing it to incorporate between additions.
- Add the baking powder, vanilla, honey, and a pinch of salt. Mix until just combined.
- Transfer the mixture to a large bowl and weigh it. Divide the mixture evenly into two bowls.
- To one bowl add the cocoa powder and 180 g flour. To the other bowl add 210 g flour and the tablespoon of heavy cream. Mix each bowl until the dough forms large crumbs, then bring together with your hands into two discs.
- Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Shape the cookies
- Once the doughs are chilled, portion 10 g from the cocoa dough and 10 g from the panna dough for each cookie. Roll each portion into a small ball.
- Roll each ball into a short log about 2.5 inches (6 cm) long. Shape both logs into a gentle “C.” Place the panna log over the cocoa log at the ends and press lightly to join them, creating the abbracci “hug.”
- Arrange shaped cookies on a parchment-lined baking tray about 1/2 inch apart. Chill the assembled cookies in the fridge for 20 minutes before baking to prevent excessive spreading.
Bake
- Preheat the oven to 170°C / 340°F (conventional/static).
- Bake chilled cookies for approximately 19 minutes, until set and lightly golden. Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container for best freshness.
Notes
- Storage: Keep cookies in an airtight container at room temperature for 1–2 weeks.
Helpful Info for All Recipes
- Recipes are tested and developed for consistent results. Adjustments may be needed for different ovens.
- When substituting ingredients, expect small changes to texture and flavour.
- Nutrition information is an approximation and should be used as a guide only.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.