Do you love the classic Italian dessert spumoni? Why not bring that delicious combination of flavors in a delightful twist with our Spumoni Biscotti recipe? These crunchy yet tender biscotti are filled with the flavors of pistachio, cherry, and chocolate – just like the iconic spumoni ice cream. Perfect for dunking in a cup of coffee or enjoying as a sweet treat on their own, these biscotti will surely become a favorite in your kitchen.
**Spumoni Biscotti**
**Ingredients:**
– 2 1/4 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 1/2 cup chopped pistachios
– 1/2 cup chopped maraschino cherries
– 1/2 cup mini chocolate chips
– 1/4 cup white chocolate chips, melted (for drizzling)
– Rainbow nonpareils for decorating (optional)
**Instructions:**
1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the chopped pistachios, cherries, and mini chocolate chips until evenly distributed in the dough.
7. Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
8. Bake in the preheated oven for 25-30 minutes, or until the logs are set and just starting to turn golden.
9. Remove the logs from the oven and let them cool for 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
10. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices. Place the slices back on the baking sheet, cut side down.
11. Bake the biscotti for an additional 10-12 minutes, flipping halfway through, until they are crisp and golden.
12. Let the biscotti cool completely on a wire rack.
13. Drizzle the melted white chocolate over the biscotti and sprinkle with rainbow nonpareils, if desired. Let the chocolate set before serving.
Enjoy your homemade Spumoni Biscotti with a cup of coffee or hot cocoa for a delightful treat any time of the day. These biscotti also make a lovely gift when packaged in a pretty box or tin. Happy baking!
