Spumoni Inspired Biscotti
Chocolate, Pistachios and Cherries, what’s not to love!! These are my spumoni inspired biscotti.
A spumoni is an Italian layered ice cream or semifreddo dessert.made up of layers, Originating in Naples it traditionally consists of 3 flavors: chocolate, pistachio and cherry. I took this flavor combo and created a biscotti.
Most authentic biscotti recipes do not contain butter or fat. Since I’m not a coffee drinker and don’t dunk my biscotti, I like to add butter to the dough to give them a bit of a richer, but still crunchy, texture which does not require dipping.
Tips for Success:
I like to draw a box 14″ x 3″ on the bottom of the parchment paper lining the pan. This works as a guide for your dough.
There are several ways to spread your dough on the pan.
- You can place each dough in a seperate piping bag and pie the dough next to each other.
- You can use a spatula to spread the dough, but this can get a bit messy.
- My favorite: I like to use a cookie scoop that is 1″ in diameter and portion out each flavor of dough and then smooth with an offset spatula. You can see pictures below.
Spumoni Biscotti
Ingredients
- 132 Grams of Granulated Sugar
- 2 Large Whole Eggs
- 84 Grams of Unsalted Butter, Melted and Cooled
- 180 Grams of All Purpose Flour
- 1 Teaspoon of Baking Powder
- ¼ Teaspoon of Kosher Salt
- 3 Tablespoons of Chopped Semi-sweet Chocolate
- 1 Tablespoon of Unsweetened Cocoa Powder
- 3 Tablespoons of Toasted Chopped Pistachios
- 1 Tablespoon of All Purpose Flour
- 1-2 Drops of Americolor Electric Green Food Coloring
- 8-10 Amarena or Marachino Cherries, Chopped
- 2 Teaspoons of Cherry Syrup
- 2 Tablespoons of All Purpose Flour
- 1-2 Drops of Americolor Electric Pink Food Coloring
Instructions
- Preheat your oven to 350℉
- Place the eggs and sugar in a bowl and whisk vigorously for 2 minutes.
- Add the melted and cooled butter and whisk until the ingredients are combined and the mixture is smooth.
- In a seperate bowl, whisk together 180 grams of flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and fold in with a large rubber spatula.
- Divide the dough into 3 equal portions.
- 1st dough: add cocoa powder and chocolate.
- 2nd dough: add pistachios, 1 tablespoon of flour and green food coloring.
- 3rd dough: add cherries, cherry syrup, 2 tablespoons of flour and pink food coloring.
- Starting with the chocolate dough spread the dough about 14" long and 1" wide. Do the same with the cherry dough next to and touching the chocolate dough and finish with the pistachio next to the cherry dough.
- Using an off set spatula, smooth the dough until you have a rectangle of dough 14" x 3".
- Bake for 22-24 minutes, or until the loaf is firm.
- Remove from the oven and allow to cool for 10 – 15 minutes.
- Reduce oven temperature to 325℉.
- Slice the loaf on a diagonal about 1/3" thick. Place the cookies cut side down on the parchment lined pan and bake for 8-10 minutes. Flip the cookies and bake an additional 8-10 minutes.
- Remove from the oven and place the cookies directly on a cooking rack and allow to completely cool, They will crisp up as they cool.
