Spumoni Slices Cookie Recipe

The spumoni slices cookie recipe is well worth the work. A virtual kaleidoscope of flavors and colors!


2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) salted butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
5 drops red food coloring
1/4 cup ground pistachio nuts or almonds
5 drops green food coloring
1 ounce unsweetened baking chocolate, melted and cooled

Large bowl
Medium bowl
Small microwave safe bowl
Cookie sheets
Plastic wrap

Step 1: In a small microwave safe bowl, melt 1 ounce baking chocolate in microwave on medium-high setting until creamy and smooth; set aside.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 3: In a large bowl, beat butter with an electric mixer on high for 30 seconds.
Step 4: Add sugar; beat until combined.
Step 5: Beat in egg and vanilla extract until combined.
Step 6: Beat in as much flour as possible with mixer. Stir in remaining flour with spoon.
Step 7: Divide dough into three equal portions. Place dough into three bowls.
Step 8: Stir peppermint extract and red food coloring into one dough portion.
Step 9: Stir pistachio nuts and green food coloring into another dough portion.
Step 10: Stir melted chocolate into remaining dough portion.
Step 11: Divide each portion of dough in half (you should have six portions total). Shape each portion into a 10-inch-long roll. Gently press one roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping round shapes intact. Gently press one roll of peppermint dough on top, lengthwise, making a shape similar to a triangle. Repeat with remaining dough. Wrap each tricolored roll in plastic wrap and refrigerate for 3-24 hours or until dough is firm enough to slice.
Step 12: Preheat oven to 350 degrees F.
Step 13: Cut rolls into 1/4-inch slices, rotate to avoid flattening. Place each slice 1 inch apart on an ungreased cookie sheet.
Step 14: Bake for 10-12 minutes or until edges are firm and lightly browned. Cool on sheet for 1 minute before transferring cookies to cooling surface.

The Spumoni slices cookie recipe makes 70 cookies.