Tuesday, May 12, 2015

Spumoni Cookies

Lately I've been looking for unique cookie recipes for a friend's business. Sure, there's no trumping your go to oatmeal or chocolate chip cookie, but those recipes have been done 500 times in 500 different ways. Add browned butter, sea salt, refrigerate them overnight or what have you. I always am on the hunt for interesting flavor combinations or non-traditional ingredients.

As a kid, my parents would take us to The Old Spaghetti Factory sometimes for dinner. Huge portions, free bread, and the entrees included salad and ice cream for dessert; what wasn't there to like? I always ordered the spumoni ice cream, which was a Neapolitan ice cream, but with cherry, chocolate and pistachio flavors.

This ice cream was my inspiration for this spumoni cookie. I always bake with walnuts or pecans, but really enjoy the delicate flavor of pistachios. My only regret was buying pistachios that were un-shelled, which took about 20 minutes and resulted in slightly sore fingers.

For the chocolate, I used Ghirardelli semi-sweet chocolate chips, and montmorency dried cherries, which are a bit tart and cut the sweetness of the cookie.

The cookies were a hit with my coworkers, though it was a lot easier to describe the cookies as cherry, chocolate and pistachio cookies, instead of calling them spumoni cookies. Next time I might try and make ice cream sandwiches with them!

Spumoni Cookies
165g light brown sugar
115g granulated sugar
165g unsalted butter
20g egg yolk
60g egg white
2g vanilla extract
1g salt
2.5g baking powder
300g flour
170g semi-sweet chocolate chips (60% cocoa)
160g chopped dried cherries
110g shelled lightly salted pistachios

Preheat oven to 165 degrees Celsius or 325 degrees Farenheit. In a bowl, mix the flour, salt, and baking powder. Set aside. In another bowl, cream the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract. Stir in the dry ingredients, and then the chocolate chips, dried cherries, and pistachios. Drop by rounded spoonfuls onto a baking sheet lined with parchment paper or silicone baking mat. Bake for 16 minutes or until golden brown at the edges.

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