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