Abracci

Ingredients for 1 servings:

• 100 g sugar
• 50 g butter
• 45 g margarine
• 3 tsp cream, whipped or low-fat quark
• 1 pinch of salt
• 250 g flour
• 1 tsp honey
• ½ pack of baking powder
• 120 g sugar
• 40 g margarine
• 60 g butter
• 30 g cocoa powder
• 1 pinch of salt
• ½ pack of baking powder
• 250 g flour
• 40 ml milk
• 1 egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Italian black and white pastries

For the white dough, cream together the margarine, butter, and sugar in a bowl. Mix the baking powder and flour together, then add all the other ingredients. Knead the dough with your hands, shape it into a ball, and wrap it in cling film. Place it in the refrigerator for about 25 minutes. For the black dough, repeat the process, but add the cocoa powder to the baking powder and flour. After letting it rest in the refrigerator, shape both doughs into croissants or croissants, joining one white and one black together. Bake for 8-12 minutes at 180 degrees Celsius (350 degrees Fahrenheit).