24 March 2012

ABBRACCI

ABBRACCI
ABBRACCI
White biscuit and dark biscuit, wrapped in a tight hug, awaiting their fate to be drowned in a cup of steaming hot and frothy Cappuccino... an Italian's idea of perfect breakfast. They are one of many biscuits of 'Mulino Bianco', and a search for Abbracci took me straight to their website and the original recipeQuite incredible that they should share their secret so openly, and I could not wait to try them.  Mine were all-butter as I did not have margarine at home. I saw a different recipe online that suggested to add Italian potato flour as well as 00 flour. Apparently it helps the biscuits to stay better in shape
during baking. Mine stayed nicely in shape, the problem was more that they were gobbled up too quickly...  ;-)
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For the cream dough:
100g caster sugar
45g margarine
50g butter
3 tbsp fresh cream
1 tbsp honey
250g 00 flour
1/2 sachet baking powder (1 tsp)
pinch of salt

For the chocolate dough:
120g caster sugar
40g margarine
60g butter

40g fresh milk
1 large egg
250g 00 flour
30g cocoa powder, unsweetened
1/2 sachet baking powder (1 tsp)
pinch of salt

Preheat the oven to 180˚C

Cream dough:
Beat the sugar, margarine and butter until light and fluffy. Add the cream and honey and combine well. Sift the flower, baking powder and salt together into a separate bowl, then add to the cream mixture and make a smooth, firm dough.

Chocolate dough:
Beat the sugar, margarine and butter until light and fluffy. Add the milk and egg and combine well. Sift the flower, cocoa powder, baking powder and salt together into a separate bowl, then add to the cream mixture and make a smooth, firm dough.


The doughs should not be too stiff or they will crack, or too soft and sticky as they will spread too much during baking. Correct as necessary by adding a little milk or flour.

Rest:
Wrap both doughs separately into cling film and put them into the fridge for 30 min. 

Hug:
Roll each dough first into small logs, then cut equal size pieces and roll into small balls. Roll each ball into a smaller log, then shape into a half circle, flattening both ends a bit. Attach a white and brown piece together by overlapping their ends: white over brown and brown over white. It is not necessary to press the ends together firmly as they will automatically 'hug' tightly when they start to melt during baking.
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Bake:
Place the biscuits on a baking tray lined with baking paper and bake in the pre-heated oven for 10-15 mins until golden brown, rotating the tray halfway through baking time. Remove from the oven and transfer to a cooling rack. The Abbracci are slightly soft when they come out of the oven, but will firm as they cool. 

Store: 
Store in and airtight container. Abbracci can also be frozen for later use.
ABBRACCI


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ABBRACCI



For the cream dough:
100g caster sugar
45g margarine
50g butter
3 tbsp fresh cream
1 tbsp honey
250g 00 flour
1/2 sachet baking powder (1 tsp)
pinch of salt

For the chocolate dough:
120g caster sugar
40g margarine
60g butter

40g fresh milk
1 large egg
250g 00 flour
30g cocoa powder, unsweetened
1/2 sachet baking powder (1 tsp)
pinch of salt

Preheat the oven to 180˚C

Cream dough:
Beat the sugar, margarine and butter until light and fluffy. Add the cream and honey and combine well. Sift the flower, baking powder and salt together into a separate bowl, then add to the cream mixture and make a smooth, firm dough.

Chocolate dough:
Beat the sugar, margarine and butter until light and fluffy. Add the milk and egg and combine well. Sift the flower, cocoa powder, baking powder and salt together into a separate bowl, then add to the cream mixture and make a smooth, firm dough.

The doughs should not be too stiff or they will crack, or too soft and sticky as they will spread too much during baking. Correct as necessary by adding a little milk or flour.

Rest:
Wrap both doughs separately into cling film and put them into the fridge for 30 min. 

Hug:
Roll each dough first into small logs, then cut equal size pieces and roll into small balls. Roll each ball into a smaller log, then shape into a half circle, flattening both ends a bit. Attach a white and brown piece together by overlapping their ends: white over brown and brown over white. It is not necessary to press the ends together firmly as they will automatically 'hug' tightly when they start to melt during baking.

Bake:
Place the biscuits on a baking tray lined with baking paper and bake in the pre-heated oven for 10-15 mins until golden brown, rotating the tray halfway through baking time. Remove from the oven and transfer to a cooling rack. The Abbracci are slightly soft when they come out of the oven, but will firm as they cool. 

Store: 
Store in and airtight container. Abbracci can also be frozen for later use.
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