italian spumoni soft cookies

These Italian Spumoni Cookies bring together three delicious layers inspired by classic spumoni ice cream: chocolate, pistachio, and cherry. Soft and chewy with a festive look, they make a perfect treat for holidays, dessert trays, or heartfelt gifts.

I first made these for a family gathering and everyone was enchanted by the unique combination of textures and colors. Now they are a seasonal favorite that sparks joy whenever I bake them.

Ingredients

• Unsalted butter: 225 grams softened for creamy richness and perfect texture
• Granulated sugar: 200 grams to sweeten evenly without overpowering
• Large egg: adds structure and moisture choose fresh eggs for best results
• Vanilla extract: one teaspoon for warmth and aroma opt for pure vanilla if possible
• Allpurpose flour: 310 grams for sturdy but tender cookie dough sift it for smoothness
• Baking powder: half a teaspoon to give a slight lift and prevent heaviness
• Salt: quarter teaspoon balances sweetness and enhances flavor depth
• Cocoa powder: two tablespoons for the chocolate layer use Dutchprocessed for smoother taste
• Almond extract: half teaspoon adds delicate nutty notes to the pistachio layer
• Finely chopped pistachios: thirty grams plus extra for garnish pick fresh, vibrant nuts
• Chopped maraschino cherries: forty grams patted dry to avoid sogginess and keep color bright
• Red or pink food coloring: optional to intensify the cherry layer’s visual appeal

Instructions

Prepare the Dough Base:

Cream the softened butter and granulated sugar together with a mixer on medium speed until the mixture is light in color and fluffy this should take around two to three minutes. Add the egg and vanilla extract then continue mixing until fully incorporated. In another bowl, whisk the flour, baking powder and salt until evenly combined. Gradually add the dry ingredients to the butter mixture mixing on low speed until a smooth dough forms. Divide this dough evenly into three separate parts.

Flavor Each Layer:

For the chocolate layer mix the cocoa powder thoroughly into one portion of the dough ensuring an even chocolate flavor and color throughout. Add the almond extract and finely chopped pistachios into the second portion creating the nutty pistachio layer mixing gently so pistachio pieces remain intact and visible. To the last portion fold in the chopped maraschino cherries and add a few drops of red or pink food coloring if using for a vibrant cherry layer.

Layer and Chill:

Line a loaf pan with plastic wrap making sure to cover the sides well. Spread the cherry dough evenly forming the bottom layer then press gently and compact firmly. Follow with the pistachio dough spreading evenly on top of the cherry. Finish by smoothing the chocolate dough over the pistachio layer creating a neat layered block. Cover tightly and refrigerate for at least one to two hours or preferably overnight so the layers set well for clean slicing.

Slice and Bake:

When ready preheat your oven to 175 degrees Celsius. Remove the chilled dough block from the fridge and unwrap. Using a sharp knife slice into thin rectangles about six millimeters thick for delicate bites. Arrange the slices on parchment lined baking sheets leaving a small space between cookies. Bake in the center of the oven for about ten to twelve minutes until the edges are only lightly golden being careful not to overbake as the cookies should remain soft. Cool the cookies on the tray for five minutes before transferring them to wire racks to cool completely.

Decorate:

Once totally cooled drizzle melted white chocolate over the cookies or sprinkle with extra chopped pistachios for a final elegant touch.

My favorite ingredient is the pistachio which adds crunch and a subtle fragrance that elevates this cookie from ordinary to memorable. I have fond memories of baking these with my grandmother who always insisted on using fresh pistachios for the authentic taste.

Storage tips

Store the cookies in an airtight container at room temperature for up to five days to maintain softness. For longer storage wrap tightly and freeze them which helps keep the layers distinct and flavors fresh. Thaw naturally to avoid condensation on the cookies.

Ingredient substitutions

You can swap almond flour for part of the all purpose flour to deepen the nut flavor and add richness to the texture. Use chopped dried cherries instead of maraschino if you prefer a less sweet and more tart cherry taste. For the pistachio layer, hazelnuts or almonds work beautifully, changing the flavor profile while keeping the nutty essence. Vegan butter and plant based chocolate will make these cookies dairy free without compromising taste.

Serving suggestions

These cookies make a perfect accompaniment to black tea or an espresso especially during festive gatherings. Serve on a platter with assorted Italian sweets for a charming dessert spread. They also work well packaged in gift boxes lined with parchment to bring a touch of homemade joy.

Enjoy these festive spumoni cookies warm or at room temperature for the best texture. They make a thoughtful homemade gift or a lovely addition to any dessert spread.

Common Recipe Questions

→ Comment obtenir des couches nettes dans les biscuits spumoni ?

Il est essentiel de bien réfrigérer la pâte en couches successives pendant au moins 1 à 2 heures afin qu'elles se solidifient et restent distinctes lors de la découpe et de la cuisson.

→ Peut-on remplacer les pistaches par d'autres noix ?

Oui, les pistaches peuvent être remplacées par des amandes ou des noisettes pour varier les saveurs tout en conservant une texture croquante.

→ Comment conserver ces biscuits après cuisson ?

Conservez-les dans une boîte hermétique jusqu'à 5 jours ou congelez-les pour une conservation allant jusqu'à 2 mois.

→ Est-il possible d'adapter cette préparation en version sans produits laitiers ?

Oui, en utilisant du beurre végétal et du chocolat à base de plantes, ces biscuits conviennent aux régimes sans produits laitiers.

→ Quelle est la température idéale de cuisson ?

La cuisson se fait à 175°C (350°F) pendant environ 10 à 12 minutes, jusqu'à ce que les bords soient légèrement dorés.