Spumoni is a molded Italian ice cream made with layers of different colors and flavors. There are normally candied fruits and nuts in the combination. The dessert normally is made with three flavors with fruit and nut layer between them. The icecream layers are normally mixed with whipped cream.
August 21 is National Spumoni Day in the United States. In Canada Spumoni day is November 13th.
Spumone (from spuma or "foam"), plural spumoni, is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. One popular variation of spumoni is Neapolitan ice cream Neapolitan consist of vanilla, strawberry and chocolate.
we often enjoy our ice cream along side some cookiees so I thought why not. Spumoni cookies are a twist on the Italian ice cream Like the ice cream the cookies are very pretty and festive. So whether you try them now or save them for a later time they are delicious and so much fun.
Spumoni Icebox Cookies
2 sticks (1 cup) unsalted butter
1 cup sugar
1 egg
1 tsp. almond extract
1/2 tsp. baking soda
1/8 tsp. salt
2 3/4 cups flour
1/3 cup shelled pistachios, chopped
Green paste food coloring
1/3 cup red candied cherries, chopped
Red paste food coloring
Line 9×5 loaf pan with plastic wrap. Let plastic wrap overhang edges of pan. Cream butter; add sugar and beat until light and fluffy. Mix in egg and almond extract. Add dry ingredients and beat well.
Divide dough into thirds. Add chopped nuts and green food coloring to one third of dough.
Press into prepared loaf pan; cover and freeze for 10 mins.
Press second portion of plain dough on top of green layer and freeze for another 10 mins.
Add chopped cherries and red food color to last third of dough.
Press over plain layer in pan.
Cover with plastic wrap and chill for 4 hours or overnight in refrigerator until firm enough to slice.
Heat oven to 350o F. Remove dough from refrigerator; unwrap. Using a serrated knife, cut across three layers from short end of rectangle. Then cut that slice into thirds.
Place 2″ apart on ungreased cookie sheet. Bake for 10 to 12 minutes.
Source: A recipe from the December 2003 issue of Good Housekeeping
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