Mulino Bianco Abbracci (350g)

Product Information

The Abbracci are born from the union of an exquisite and delicate short pastry with cream, made of only fresh Italian milk, with the unmistakable delicacy of cocoa. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. INGREDIENTI: Farina di GRANO, zucchero, burro, olio di girasole, UOVA, cacao 2,4%, SAHNE 2,1%, POLVERE DI LATTE, miele, sale, agenti lievitanti: E466 e E503, vanillina.

Thanks for the recipe, will help feed my cravings when I finish the supplies I bring back every time I visit my family! Abbracci are born from the union of an exquisite and delicate cream pastry, made with only fresh Italian milk, with the unmistakable deliciousness of cocoa. Remove from the oven, let cool on the baking sheet for a couple of minutes, then transfer them to a cooling rack to cool completely. Abbracci meaning "hugs", just as the combination of the sides, the cocao bringing a subtle chocolate flavour, and of the lightly sweet vanilla. Farina di frumento, zucchero, burro, oli vegetali (girasole, mais, colza, soia), uova fresche, cacao 2,4%, panna fresca pastorizzata 2,1%, latte scremato in polvere, miele, sale, agenti lievitanti (carbonato acido di sodio, carbonato acido d'ammonio), aroma vanillina.Abbracci biscuits are great any time of day, from a cheeky sweet treat with breakfast to a quick afternoon pick-me-up with your tea or coffee.

They are delicious, and the recipe I am sharing with you today comes from my mom's recipe notebook, handwritten in Italian on pages that have become yellowish and stained over the years. If you're using, like me, half all-purpose and half white whole wheat flour, reduce the total amount to 450 g. wheat fiber , skimmed milk powder, honey, salt, yeast agents (acidic carbonate Sodium, monopotassium tartrate, ammonium acid carbonate), vanillin aroma. TIP: If you see that the dough is too hard to pipe (especially the cocoa one), just roll both doughs into medium/thick ropes, cut the ropes about 2 inches then overlap the cocoa dough onto the white dough to make a full circle.Each bite is a journey through layers of flavour, a dance of creamy and cocoa-rich notes that captivate the senses. If you have any specific product queries or require translation of product labels, please contact the manufacturer. You can also learn more by checking best supermarket product descriptions in our Best Grocery online marketplace. cm) and start by piping half-circles of white dough on the prepared baking sheet, leaving some space in between, taking into account the full size of the cookie, which is about 2/2.