Spumoni Slices Recipe Italian cookie recipes, Italian cookies

Spumoni Cookies Global Bakes

In a large bowl, combine 2 cups of the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together sugars and eggs, until well combined and smooth. Pour into the bowl with the dry mixture, stir to combine. Divide dough in 3 even amounts, placing 1 each into 2 other bowls.

Italian Spumoni Cookies

Cut rectangle lengthwise into three pieces with sharp knife. Cut each piece crosswise into 1/4-inch slices. Place slices 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges just begin to brown. Cool completely. STEP 6. Serve cookies with ice cream, chopped pistachios and maraschino cherries, if desired.

Italian Spumoni Cookies

Jeff's holiday cookie is inspired by spumoni, which is traditionally a molded Italian dessert featuring different layers of ice cream (cherry, pistachio and either chocolate or vanilla) along with.

Spumoni Cookies Global Bakes

2-3 drops green food coloring. In a large mixing bowl, combine butter, sugar, egg, and the extracts. Beat at medium speed until creamy. Add flour, baking powder, and salt. Beat until well-blended. Divide dough into thirds. Add chopped maraschino cherries and red food coloring to one of the thirds. Mix well by hand.

Italian Spumoni Cookies ("Spumookies") Recipe Jeff Mauro Food Network

5-6 drops green food coloring. Directions: In a large mixing bowl, combine butter, sugar, egg, and the extracts. Beat at medium speed until creamy. Add flour, baking powder, and salt. Beat until well-blended. Divide dough into thirds. Add chopped maraschino cherries and red food coloring to one of the thirds.

Italian Spumoni Cookies

1½ cups granulated sugar. 1 large egg, room temperature. 1 teaspoon vanilla extract. Chocolate Dough additions: 2 tablespoons unsweetened cocoa powder. 2 teaspoons hazelnut liqueur (optional) ¼ cup mini chocolate chips. Cherry Dough additions: 2 tablespoons all-purpose flour.

My Italian Spumoni cookies! OC »

Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight. Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.

Spumoni Cookies Edible Shasta Butte

Instructions. Preheat oven to 350°F. In a large saucepan, mix the powdered sugar and flour. Whisk in the heavy whipping cream. Cook and stir over medium heat until the mixture thickens and bubbles. Reduce the heat to low and continuously stir 2 additional minutes.

Pin on Cake

Directions. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Mix the flour, baking powder and salt in a small bowl and set aside. In a large bowl, whisk the butter.

From My Southwest Kitchen Italian Spumoni Cookies ("Spumookies")

Wrap with plastic and chill overnight. Preheat oven to 375°. Cut chilled dough in half lengthwise. Return 1 rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool 2 minutes before removing to wire racks to cool completely.

The Irish Mother Italian Spumoni Cookies

Step 3/6. Beat the whites with icing sugar until stiff peaks. Fold the meringue into the cocoa custard. Step 4/6. Set the mixture aside and wait for it to cool. Step 5/6. Take the molds out of the fridge, sprinkle the sponge with chopped hazelnuts or almonds, and pour over with the cocoa custard. Step 6/6.

Spumoni Slices Recipe Italian cookie recipes, Italian cookies

Instructions. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In an electric mixer bowl add butter, 1 cup sugar, and baking powder. Beat in eggs, egg yolk, and orange, cherries, nuts, and flavoring (add food coloring if using).

Spumoni Gelato Spumoni, Neapolitan ice cream, Spumoni ice cream

In a bowl, whisk together the flour, baking powder, and salt. 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt. In the bowl of a stand mixer (or large bowl with hand mixer) on medium speed beat together the softened butter and remaining 1.5 cups sugar until light and fluffy, 4-5 minutes.

Italian Spumoni Cookies Recipe Taste of Home

Remove the cookies from the oven and, using a spatula, carefully tuck in any edges that may have spread too much while baking, creating a perfectly round cookie. Press extra chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving/moving. Keyword ice cream, spumoni, cookies.

Italian Spumoni Cookies

Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl. Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes.

From My Southwest Kitchen Italian Spumoni Cookies ("Spumookies")

Directions. In a large bowl or the bowl of a stand mixer, cream together the butter and the sugar for about 2 minutes. Add the egg and the vanilla and mix until combined. In a separate bowl, combine the flour, salt and baking powder. Whisk together to mix well.