Ingredients
Instructions
Dough:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs, one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients until combined.
- Divide & flavor the dough: Divide dough evenly into three bowls.
Cherry Dough:
- Mix in almond extract, chopped cherries, and pink/red food coloring.
Pistachio Dough:
- Mix in pistachio pudding mix, chopped pistachios, and green food coloring.
Chocolate Dough:
- Mix in cocoa powder and chocolate chips.
Assemble the Dough:
- On a sheet of parchment or plastic wrap, press the chocolate layer into a rectangle about 9" x 4".
- Add the pistachio layer on top, pressing evenly.
- Top with the cherry layer.
- Wrap and refrigerate the layered dough log for at least 30 minutes (or up to overnight).
Bake:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into ¼ inch thick cookies and place on baking sheets about 2 inches apart.
- Bake for 12–15 minutes, or until edges are just starting to turn golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Chill for Clean Slices: After shaping the dough into a log, chill it well, at least 2 hours or overnight. Cold dough slices cleanly and helps the cookies hold their shape while baking.
Use Good-Quality Ingredients: These cookies rely on a few standout flavors. Real maraschino cherries, a good cocoa powder, and quality pistachio pudding (not the sugar-free kind) make a big difference.
Don’t Skip the Parchment Paper: Layering dough can get sticky. Parchment helps you roll, press, and transfer the dough without a mess.
Shape Matters: Use a small offset spatula or your hands to gently press each dough layer into an even rectangle. A ruler can help keep edges tidy if you want bakery-style precision. Want perfect, round cookies? After slicing, gently reshape each cookie with your fingers or a round cutter before baking.
Customize the Colors: Prefer a deeper chocolate or brighter cherry hue? Feel free to boost the natural colors with a tiny bit of food coloring—just don’t overdo it.
Dry those cherries: Excess moisture will affect the texture of the cookies.
Pistachios: Use roasted, unsalted pistachios for best flavor balance.
Don’t overbake: these cookies are best when slightly soft in the center.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Most of the calories come from the butter and nuts (pistachios or almonds), which provide the rich, nutty flavor and slightly chewy texture. Added sugars from granulated sugar, chocolate, and cherries account for the majority of carbohydrates and sweetness.
Nutrition Estimated Facts Italian Spumoni Cookies
(Estimated 1 Cookie Per Serving)
Based on 1 cookie, approximately 30–35g. Values are estimated from a traditional recipe with chocolate, pistachio, and cherry layers.| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 160 | — |
| Total Fat | 8g | 10% |
| └ Saturated Fat | 2.5g | 13% |
| Cholesterol | 15mg | 5% |
| Sodium | 55mg | 2% |
| Total Carbohydrate | 21g | 8% |
| └ Dietary Fiber | 1g | 4% |
| └ Total Sugars | 13g | — |
| └ Added Sugars | 10g | 20% |
| Protein | 2g | 4% |
| Vitamin D | 0.1mcg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.7mg | 4% |
| Potassium | 50mg | 1% |