Spumoni (Chocolate, Cherry & Pistachio) Biscotti

Spumoni ice cream garnished with
Spumonia Biscotti, an Amarena
Cherry and an Italian flag.

Italian Spumoni ice cream is a delicious combination of chocolate, cherry and pistachio ice creams. This chocolate, cherry and pistachio biscotti honors those flavors and pairs perfectly with ice cream, milk or coffee. ❤

Ingredients:

1 cup (2 sticks) unsalted butter*

1 1/2 cups granulated sugar**

4 large eggs (at room temperature)

4 teaspoons pure vanilla extract

1 teaspoon almond extract

3 cups all purpose flour

1 cup unsweetened cocoa powder

3 teaspoons baking powder

1/2 teaspoon salt**

1 1/2 cups coarsely chopped shelled pistachios

1 1/3 cups coarsely chopped dried cherries

2/3 cup mini chocolate chips

Method:

Preheat oven to 350*. Line two baking sheets with parchment paper.

In a large bowl, with an electric mixer, cream together the butter and sugar for 2 to 3 minutes. (The mixture should be fluffy and light in color. Scrape down the sides of the bowl. At low speed, add the extracts and the eggs one at a time. Mix until well combined.

In a separate bowl, sift together the flour, cocoa, baking powder and salt. Scrape the sides of the large bowl again and then add the sifted ingredients to the creamed mixture. Mix on low speed just until completely combined. Stir in the pistachios, cherries and chocolate chips to mix evenly into the dough.

Divide the dough into 4 equal portions. Form each dough portion into a log about 1 1/4 inches wide and 15 inches long. Place 2 logs , 3 inches apart, on each  of the prepared baking sheets.

Bake for 25 to 30 minutes, until the baked logs are firm to the touch. Cool for 10 to 15 minutes or until cool enough to handle. 

Transfer to a cutting board. Use a serrated knife to slice the logs into 1 inch segments. Arrange the slices, cut side down, on the baking sheets. Bake for another 10 to 12 minutes. Cool completely before serving. Makes about 4 dozen biscotti cookies.

*If you use salted butter, omit the additional salt.

**These biscotti cookies are not overly sweet ~ if you prefer a sweeter cookie you can increase the sugar to 1 3/4 or 2 cups. Or, if you are not shipping the cookies, you can dip one side or half of the biscotti in melted chocolate.

Store in an airtight container in the refrigerator, or package to give as gifts or party favors.

Notes: I created this biscotti recipe to serve to guests, with Spumoni ice cream, following an Italian dinner. I also prepared gift bags of cookies to send home with my guests. Everyone said it was the best biscotti they had ever tried! ❤

I also shipped biscotti in an airtight container to my Air Force son stationed in the Middle East. They traveled well and he loved them!