Spumoni is a layered Italian gelato typically made with different fruits and nuts. Most often you'll find a combination of chocolate, cherry and pistachio. And that's exactly what I stuffed into these biscotti!
Spumoni Biscotti
Ingredients
· ½ cup butter, softened
· 1 ½ cup sugar
· 2 eggs
· ½ tsp almond extract
· 2 ½ cups flour
· 1 tsp baking powder
· ½ tsp salt
· 1 cup dried cherries, chopped
· ½ cup semi-sweet chocolate chips
· ½ cup pistachios, chopped
Preheat oven to 350F.
Using a stand mixer, cream together the butter and sugar until fluffy. Scrape down the bowl and add the eggs and almond extract. On low speed, add the flour, baking powder, and salt. Once combined, add the cherries, chocolate chips, and pistachios.
Shape the dough into a rectangle - 2 1/2in wide, 1/2in high. Place the dough onto a greased cookie sheet. Bake for 35 minutes. Cool completely.
Using an electric knife, cut the cookie loaf into 1/2in slices. Place the slices onto a cookie sheet cut side down. Bake for 10 minutes. Flip each of the cookies and bake for another 8-10 minutes. Cool completely.
Makes 18 biscotti
Gluten Free Friendly!
Use a gluten free flour blend. For this recipe, I prefer Cup4Cup.
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