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A white plate with several pieces of spumoni biscotti - strips of green, pink, and chocolate.
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4.5 from 4 votes

Spumoni Biscotti

Making this Spumoni Biscotti takes a bit of work - and some degree of mess - but your efforts will be rewarded with a STELLAR biscotti!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Italian
Servings: 36 Cookies
Calories: 79kcal
Author: Marie Porter


2 Baking Sheets
Parchment Paper


  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar packed
  • 4 Large eggs
  • 1 teaspoon Almond extract divided
  • cup Chopped maraschino cherries Well drained
  • Red and Green Food colouring
  • cup Chopped pistachios
  • cup Chopped hazelnuts
  • ¼ cup Cocoa
  • ½ teaspoon Vanilla extract


  • Preheat oven to 350F, Line a large baking sheet with parchment paper, spray with pan spray.  Set aside.
  • 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.
  • In one bowl, add ¼ cup of the reserved flour, ½ teaspoon of the almond extract, the chopped maraschino cherries, and a bit of red food colouring. Mix well to combine, set aside.
  • In the second bowl, add the remaining ¼ cup of reserved flour, remaining ½ teaspoon of the almond extract, the pistachios, and a bit of green food colouring. Mix well to combine, set aside.
  • In the last bowl, add the hazelnuts, cocoa, and vanilla extract. Mix well to combine.
  • Using wet hands, roll each dough into a long log, keeping them the same length. Press each together to form one long loaf.
  • Divide loaf in half, form into 2 long, wide loaves on the prepared pan.
  • Bake for 20-25 minutes, until golden brown on the outside.  Remove from oven, turn heat down to 250F.
  • Allow loaves to cool for 5 minutes.
  • Cutting on a slight diagonal, slice each loaf into ½" slices.
  • Arrange slices on the pans.  Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
  • Remove from oven, allow to fully cool.


Calories: 79kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 67mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg