Name: Italian Spumoni Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1 cup butter, softened; 1 1/2 cups powdered sugar; 1 large egg; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 2 oz unsweetened chocolate, melted; 1/2 cup nuts (pecans, walnuts, pistachio), chopped; few drops green food coloring; 2 tsp rum extract; few drops red food coloring

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Introduction

Italian Spumoni Cookies are colorful, layered treats that bring a delightful blend of flavors and textures. With chocolate, nutty green, and rum-infused layers, these cookies are as fun to make as they are to eat.

Ingredients

1 cup butter, softened
1 1/2 cups powdered sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
2 oz. unsweetened chocolate, melted
1/2 cup nuts (pecans, walnuts, pistachio), chopped
Few drops green food coloring
2 tsp. rum extract
Few drops red food coloring

Instructions

Step 1: In a mixing bowl, combine butter, powdered sugar, egg, and vanilla extract until smooth. Gradually add the flour and mix thoroughly to form a soft dough.
Step 2: Divide the dough into three equal parts.
Step 3: To the first portion, mix in the melted unsweetened chocolate to create the chocolate layer.
Step 4: To the second portion, add chopped nuts and a few drops of green food coloring to create the green layer.
Step 5: To the third portion, stir in rum extract and a few drops of red food coloring for the red layer.
Step 6: Shape each colored dough part into an 8 x 3 inch rectangle using waxed paper for easy handling.
Step 7: Layer the dough rectangles with the green layer in the center, pressing gently to adhere.
Step 8: Wrap the layered dough tightly and chill in the refrigerator for 2 hours to firm up.
Step 9: Preheat your oven to 375°F (190°C). Remove the chilled dough and slice into 1/4 inch thick cookies.
Step 10: Place the cookies on an ungreased baking sheet and bake for 9 to 11 minutes until lightly set.
Step 11: The cookies are done when no imprint remains when lightly touched with a finger. Allow them to cool and enjoy!

Tips & Variations

For a different nut flavor, try substituting pistachios with almonds or hazelnuts.
If you prefer a stronger rum taste, add a little more rum extract carefully to avoid overpowering.
Use gel food coloring for more vibrant layers without affecting dough consistency.
Wrap and freeze the dough after chilling; slice and bake fresh for up to 1 month.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage. To reheat, warm gently in a low oven to refresh their texture.

How to Serve

A white dough block with three vertical cuts sits on parchment paper at the bottom of the frame, showing a soft and slightly uneven texture. Above it, on a white marbled surface, there is a metal measuring cup filled with chopped nuts on the left, some pecans scattered nearby, a large dark chocolate bar with a small piece broken off in the middle, a small bottle of vanilla extract with a red cap to the right of the chocolate, and two tubes of red and green gel color placed diagonally on either side of the nuts and vanilla. The scene is bright and neatly arranged, capturing all items clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the chocolate layer?

Yes, you can substitute unsweetened chocolate with semi-sweet or dark chocolate, but adjust the sweetness accordingly since sweetened chocolate will add extra sugar.

What if I don’t have rum extract?

You can substitute rum extract with vanilla extract or almond extract, although this will change the traditional flavor profile slightly.