Print Recipe

Spumoni Slices


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 5 drops red food coloring
  • 1/4 cup ground pistachio nuts or almonds
  • 5 drops green food coloring
  • 1 ounce unsweetened chocolate, melted and cooled
  • Sugar (optional)


  1. In a medium mixing bowl stir together flour, baking powder, and salt; set the mixture aside.
  2. In a large mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add the 1 1/2 cups sugar and beat until fluffy. Add egg and vanilla extract; beat just until combined. Slowly add the flour mixture, beating on medium speed until combined.
  3. Divide dough into 3 equal portions. To one portion of the dough, stir in the peppermint extract and red food coloring. To another third of the dough, stir in the pistachio nuts and green food coloring. To remaining dough, stir in melted chocolate.
  4. Divide each portion of dough in half (you should have 6 portions total). On wax paper shape each portion into a 10 inch roll. Lift and smooth the wax paper to help shape the roll. Gently press 1 roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping the round shapes intact. Gently press 1 roll peppermint dough atop, lengthwise, making a shape similar to a triangle. Repeat with remaining 3 rolls.
  5. Wrap each tri-colored roll in wax paper or plastic wrap.
  6. Chill for 2 to 48 hours or until firm enough to slice. (Or wrap dough in foil and freeze for up to 3 months; thaw in refrigerator before slicing.)
  7. Using a thin-bladed knife, slice a tri-colored roll of the dough into 1/4 inch thick slices. Rotate the roll as you slice to avoid flattening the roll. Place cutouts 1 inch apart onto ungreased cookie sheets. Sprinkle with sugar, if desired.
  8. Bake at 350 degrees F for 10 to 12 minutes or until edges are firm and light brown.
  9. Cool on cookie sheets for 1 minute, then transfer to wire rack to cool completely.

Yield: 60

Source: Better Homes and Gardens, 11/93

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