Spumoni Slices Neapolitan Cookies
Indulge in the nostalgic flavors of Spumoni Slices Neapolitan Cookies—layered treats inspired by the classic Italian dessert. These buttery, tri-colored cookies feature decadent chocolate, sweet maraschino cherry with a vibrant pink hue, and nutty pistachio for a delightful medley of flavors in every bite. Crafted with simple ingredients like softened butter, cocoa powder, and almond extract, this recipe is a celebration of color and texture. The dough is chilled for perfectly clean slices, then baked until tender with a subtly crisp edge. Ideal for festive occasions or as an eye-catching addition to a cookie platter, these cookies offer a whimsical charm that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 310 grams all-purpose flour
- 0.5 teaspoons salt
- 2 tablespoons cocoa powder
- 50 grams maraschino cherries, finely chopped
- 2 drops red food coloring (optional)
- 50 grams pistachios, finely chopped
- 0.5 teaspoons almond extract
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the vanilla extract and egg, and mix until incorporated.
Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Divide the dough evenly into three portions.
For the chocolate layer, mix cocoa powder into the first portion of dough until fully combined. Wrap and set aside.
For the cherry layer, mix the finely chopped maraschino cherries and red food coloring (if using) into the second portion of dough. Wrap and set aside.
For the pistachio layer, mix the finely chopped pistachios and almond extract into the third portion of dough. Wrap and set aside.
On a sheet of parchment or plastic wrap, flatten the chocolate dough into a rectangular slab about ½ inch thick. Repeat this step for the cherry and pistachio doughs.
Stack the layers: Place the cherry layer on top of the chocolate layer, then the pistachio layer on top of the cherry layer. Gently press layers together to eliminate air gaps. Wrap tightly and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Once chilled, slice the dough into ¼ inch thick rectangles using a sharp knife. Arrange slices on prepared baking sheets with at least 1 inch of space between each cookie.
Bake for 10-12 minutes, or until the edges are just set but not browned. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your Spumoni Slices Neapolitan Cookies. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
