These Spumoni Cookies are a festive holiday treat inspired by the classic Italian ice cream. The dough is divided into three distinct flavors: almond with green food coloring, rich chocolate, and sweet cherry. Pressed together in a loaf pan and chilled, the dough forms beautiful striped slices when cut. Baked until just set, they offer a tender, cookie-like texture with bursts of nutty, cocoa, and fruity flavors. Perfect for Christmas cookie exchanges or elegant dessert platters, these cookies bring a touch of tradition and color to your table. They are visually striking and deliciously satisfying.
Spumoni Cookies
Description
These Spumoni Cookies are a festive holiday treat inspired by the classic Italian ice cream. The dough is divided into three distinct flavors: almond with green food coloring, rich chocolate, and sweet cherry. Pressed together in a loaf pan and chilled, the dough forms beautiful striped slices when cut. Baked until just set, they offer a tender, cookie-like texture with bursts of nutty, cocoa, and fruity flavors. Perfect for Christmas cookie exchanges or elegant dessert platters, these cookies bring a touch of tradition and color to your table. They are visually striking and deliciously satisfying.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a large bowl, cream together the softened butter, sugar, vanilla, and egg until light and fluffy.
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Stir in the flour and salt until a soft dough forms.
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Divide the dough into three equal portions.
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Mix the chopped toasted almonds and green food coloring into one portion of the dough until evenly combined.
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Mix the melted and cooled unsweetened chocolate into the second portion of the dough.
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Mix the drained chopped maraschino cherries into the third portion of the dough.
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Line the bottom and ends of a 9x5x3 inch loaf pan with aluminum foil, allowing the foil to extend 5 inches over each end of the pan.
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Press the almond (green) dough evenly into the bottom of the prepared loaf pan.
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Press the chocolate dough evenly on top of the almond dough layer.
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Press the cherry dough evenly on top of the chocolate dough layer.
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Cover the dough with the extended ends of the foil.
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Refrigerate the loaf for at least 2 hours, or up to 6 weeks, until firm.
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Remove the foil and dough from the pan. Peel off the foil from the dough log.
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Using a sharp knife, cut the dough log crosswise into 1/4-inch thick slices.
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Cut each slice in half to create smaller cookies.
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Place the cookies about 1 inch apart on ungreased cookie sheets.
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Bake until set, about 10 minutes. Do not overbake.
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Immediately remove cookies from the cookie sheets to a wire rack to cool completely.
Nutrition Facts
Servings 78
- Amount Per Serving
- Calories 1060.7kcal
- % Daily Value *
- Total Fat 51.3g79%
- Saturated Fat 31.3g157%
- Cholesterol 175.6mg59%
- Sodium 404.4mg17%
- Total Carbohydrate 133.6g45%
- Dietary Fiber 4.1g17%
- Sugars 30.8g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.
Freezing: The dough log can be frozen for up to 6 weeks. Thaw in the refrigerator before slicing and baking.
Tip: Ensure the chocolate is fully cooled before mixing into the dough to prevent melting the butter too much.
Variation: You can use pistachios instead of almonds for a different nut flavor profile.
