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Italian Spumoni Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 32 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Halal

Description

Italian Spumoni Cookies are a delightful tri-colored treat combining three distinct flavors: rich chocolate, crunchy nuts, and a hint of rum. These layered cookies are molded into colorful rectangles, chilled to perfection, and then sliced and baked to golden crispness, making them a festive and flavorful addition to any cookie platter.

Ingredients

Scale

Basic Dough:

  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour

Chocolate Layer:

  • 2 oz. unsweetened chocolate, melted

Green Layer:

  • 1/2 cup nuts (pecans, walnuts, pistachio), chopped
  • few drops green food coloring

Red Layer:

  • 2 tsp. rum extract
  • few drops red food coloring

Instructions

  1. Prepare Basic Dough: In a large bowl, cream together softened butter and powdered sugar until smooth. Add the egg and vanilla extract, mixing thoroughly. Gradually incorporate the all-purpose flour and mix until a uniform dough forms. Divide this dough equally into three separate portions.
  2. Create Chocolate Layer: To the first portion of dough, gently fold in the melted unsweetened chocolate until fully incorporated and the dough is evenly colored.
  3. Create Green Layer: To the second portion, mix in the chopped nuts and a few drops of green food coloring, blending well for a consistent green hue and nutty texture.
  4. Create Red Layer: To the third portion, add the rum extract along with a few drops of red food coloring, ensuring the dough is evenly colored and flavored.
  5. Shape the Dough: On waxed paper, shape each colored dough portion into an 8-inch by 3-inch rectangle. Place the green rectangle between the chocolate and red rectangles, carefully layering them together with the green in the center. Press the layers firmly to adhere into a single solid block.
  6. Chill the Dough: Wrap the layered dough block tightly in plastic wrap and refrigerate for 2 hours. This chilling step is essential to firm up the dough and make it easier to slice.
  7. Preheat Oven and Slice Cookies: Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice crosswise from the end into 1/4-inch thick cookies.
  8. Bake the Cookies: Place the slices onto an ungreased baking sheet, spaced evenly. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and no fingerprint indentations remain when lightly touched.
  9. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the tri-flavored delight!

Notes

  • Mom used to say the cookies were done when no imprint remains after lightly touching them with a finger; this is a buttery test for doneness.
  • Be sure to chill the dough thoroughly to make slicing easier and maintain the neat layers.
  • You can substitute other nuts for variety but stick to chopped texture for best results.
  • Store cookies in an airtight container at room temperature for up to a week for freshness.

Find it online: https://yumrecipesfood.com/italian-spumoni-cookies-recipe/