Name: Spumoni Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24 biscotti
Cuisine: Italian
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

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped pistachios, cherries, and mini chocolate chips until evenly distributed in the dough.
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.
Bake in the preheated oven for 25-30 minutes, or until the logs are set and just starting to turn golden.
Remove the logs from the oven and let them cool for 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
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.
Bake the biscotti for an additional 10-12 minutes, flipping halfway through, until they are crisp and golden.
Let the biscotti cool completely on a wire rack.
Drizzle the melted white chocolate over the biscotti and sprinkle with rainbow nonpareils, if desired. Let the chocolate set before serving.

Ingredients

Instructions

Nutrition Facts

You may have missed