Spumoni Biscotti

Spumoni Biscotti
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Recipe for Spumoni Biscotti Cookies. This version of the classic Italian dipping cookies have the flavors of my favorite Italian Ice Cream, namely cherries, pistachios and chocolate.


  • 2 1/2 cups flour
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons baking powder
  • 1 cup shelled pistachios, coarsely chopped
  • 1/4 teaspoon salt
  • 1/2 cup softened butter
  • 1 cup drained maraschino cherries, patted dry
  • 3/4 cup chocolate chips
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract


  1. Makes about 4 dozen
  2. Preheat oven to 325° F. Line a baking sheet with parchment paper.
  3. Combine flour, baking powder, salt. Use an electric mixer to beat butter with sugar until fluffy. Beat in eggs, one at a time, add extracts. beat in flour mixture. Stir in cherries, chocolate chips and nuts. Shape dough into 2 logs and place on baking sheets 3 inches apart. Bake for 40 minutes or until edges start to brown. Remove from oven and reduce heat to 250° F. Cool logs until they are comfortable to handle. Use a serrated knife to cut logs into 1/\"2 inch thick, diagonal slices (see photo). Transfer slices to baking sheets standing them upright. Bake for 15-20 minutes or until edges are golden and cookies are almost completely. Cool on rack.