- 115 g butter
- 65 g sugar
- 2 packets vanilla sugar
- 1/4 tsp. salt
- 125 g Küchenmeister Wheat Flour T405
- 30 g Küchenmeister Cornstarch
- 2 tbsp. cocoa powder
- 1 tbsp. Nutella
Cream together the butter and sugar. Add the salt, flour and corn starch and mix until well combined. Split the dough into two halves. Add to one half the cocoa powder and Nutella, mixing well. Form each piece of dough into approx. 15 balls. Then roll each ball into small log, roughly 4 cm long. Form a ring by joining a piece of the chocolate and a piece of the vanilla dough together. Place the abbracci cookies on a lined baking sheet, with a 4 cm gap between each cookie. Refrigerate cookies for atleast 1 hour.
Preheat the oven to 175 °C. Bake the abbracci cookies for around 15-18 minutes, or until the edges are golden brown.
Remove cookies from the oven and allow to cool for 5 minutes on the baking sheet before transferring the cookies onto to a wire cooling rack and allowing to cool fully.