Cream and Chocolate Abbracci Cookies

Preheat your oven to 355 degrees F (180 degrees C).

Start off preparing a base which we will then use for both the chocolate and the cream mixture. In a bowl of your electric mixture with the whip attachment, cream Butter (6 oz), Granulated Sugar (2/3 cup) and Vanilla Extract (1 tsp) for 5 minutes.

Add the Eggland's Best Classic Egg (1) and mix well, then add the yolks of the remaining Eggland's Best Classic Eggs (2), one at the time. Beat for a few more minutes until you get a foamy and light mixture. Add Salt (1 pinch) and Baking Powder (1 tsp)

Weight the mixture and divide into 2 bowl in equal parts.

In one bowl add the Cake Flour (1 1/4 cups), Dark Cocoa Powder (1/3 cup) and Milk (1 Tbsp) to make the chocolate mixture. Mix until you get a smooth dough.

In the other bowl add Cake Flour (1 1/2 cups), Fresh Cream (1 Tbsp) and Honey (1 tsp) to make the cream mixture. Mix until you get a smooth dough.

Wrap both in plastic and refrigerate for 1 hour or even overnight.

To shape your cookies, divide each mixture into a small ball, 12 grams each. Then roll each ball into a 1/2-inch (1cm) thick and 6 centimeters long roll. Curve each into a half-moon and bring the chocolate and cream sides together to make a circle.

Refrigerate for 30 minutes to ensure the perfect shape when baking.

Bake your cookies for 20 minutes in the preheated oven. Remove from the oven and let them cool down completely until fully cooled. There you have made delicious 2-flavor ABBRACCI!