When I was growing up in New York, there was one dessert that I saw everywhere, but never wanted to eat - Italian rainbow cookies!
Italian Rainbow Cookies (also called 7-layer cookies) got their name from their colors - the cookie looks like a little Italian flag, but with chocolate on it. It's layers of dyed almond cake with apricot (or raspberry) smushed in between. Growing up, I hated them. They were served at all of our family parties, and something about the filling and flavor of the cake made me squeamish.
Cut to years later, and I suddenly have an intense craving for a rainbow cookie. But in Florida, they don't exist. I've had black and white cookies before, and the taste is pretty spot on. But rainbows? Nowhere to be found. I had to improvise, and that meant I had to bake them for myself. The result is more than just delicious - they're pretty flawless!
The recipe is actually really easy to follow. There are a lot of steps, but even a beginner baker should be able to get through it without any major problems. You need a an oven (preheated to 350 degrees), a baking sheet, parchment paper, an electric mixer (I used a hand one), and a few bowls for mixing. This recipe involves time waiting for the cake to cool, plus 8 hours of letting the cake sit. I baked the layers, let them cool overnight, and then let the cake sit while I was at work. If you want to make these for a party, just bake them the night before so you have time to let the entire thing sit.
How to Bake
I'm Jenn! Welcome to my adventures through life! Feel free to check out my About section or follow me on social media!