This tweet thread kinda sums up all you need to know about how these cookies came to be:
Kearsley knows. They’re in Austria.
They were also inspired by coming across this recipe and my love of all things spumoni. The recipe as it stood didn’t sit well with me, though.
Firstly, candied cherries are ew. Unless they’re in a Manhattan, in which case I’ll take three because cherries are herding animals and can only figure out how to sop up sweet whiskey and vermouth as a team. I opted to swap them out for dried cherries, which got me poor-shamed:
Lady at the store: Dried cherries! oooOOOooo!!! *looks me up and down with doubt* They’re VERY expensive, you know.
Me: Oh, honey. So am I. *winks*
Like, I was even wearing real people clothes. Not my redactrix/translatrix, I-work-from-home-and-my-boss-is-a-15-year-old-tabby uniform entirely made of hole-ridden knits with paint stains.
You should have seen her face when I insisted upon the GOOD almond extract.
Some people’s children.
Secondly, I knew that the addition of extracts and melted chocolate in the first two layers were going to make for an unworkable mess of cookie dough. My rendition of the recipe fixes that. You’re welcome. Another time I’ll go on a rant about how YOU DON’T NEED TO FOLLOW A RECIPE THE FIRST TIME EVERY TIME BECAUSE SOMETIMES THEY’RE WRONG.
Thirdly, the original has us cutting 1/8th inch slices and, like, that’s not going to put enough delicious spumoni flavours into our mouths for our taste buds to register them and convert them to joy. As such, we would end up eating 20 spumoni cookies and having tummy aches instead of joy. Why do you hate joy, original recipe developer?
Also, at .5cm slices, this recipe makes about 60 cookies and I’m lazy and don’t want to make, like…however many more cookies that math’s out to be. Even too lazy to do that math.
What you need:
- 1 cup butter, softened
- 1-1/2 cups confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups + 2-3 tbsp all-purpose flour
- 2 ounces semisweet chocolate, melted
- 1/2 cup slide or chopped almonds/pistachios/hazelnuts
- 1/2 teaspoon almond or hazelnut extract
- 3 to 5 drops green food coloring
- 2 tablespoons of dried cherries
- 3 to 5 drops red food coloring
What you do:
- Reconstitute the cherries by placing them in a small pot and covering them with cold water by about 2 cm. Top the pot with a bowl and put your chocolate in it. Bring this to a boil for about one minute, then kill the heat and leave the cherries to soften and cool and the chocolate to melt while you prep the rest of the recipe.
- In a large bowl, cream together the butter and sugar. Mix in the egg and vanilla extract, then mix in 2.5 cups of the flour, one half cup at a time, until well-combined.
- Divide the dough into three equal parts. I use a scale to weigh it out, but you can eyeball it, if you prefer.
- Mix the melted chocolate and 1-2 tbsp of the extra flour into the first part. The dough should have the consistency of sticky, well-worked play-doh. So aim for that when adding the extra flour. Roll this out between two pieces of wax paper to a 12cm x 24cm rectangle and set aside.
- Mix the nuts, nut extract and green food colouring into a second part. Add about 1 tbsp of the extra flour to get that same sticky, well-worked play-doh consistency mentioned above. Roll this out between two pieces of wax paper to a 12cm x 24cm rectangle and set it atop the chocolate layer.
- Squeeze as much water out of the cherries as you can, then finely chop them. Add these and the red food colouring to the final bit of dough and mix until well-combined. Roll this out between two pieces of wax paper to a 12cm x 24cm rectangle and set atop the nut layer.
- Press your layers together, then wrap in wax paper and refrigerate for at least one hour. Preferably overnight.
- When ready to bake, preheat oven to 375° F.
- Line baking sheets with parchment paper, then slice your layered rectangle width-wise into .5cm slices. Arrange on baking sheets 2cm apart and bake for 8-10 minutes until they just begin browning on the edges.
- Let cool on the baking sheets for 2 minutes, then move to wire racks to finish cooling.