Cookie Swap: Liz's Italian Seven Layer Cookies (Rainbow Cookies)

Liz' Italian Seven Layer Cookies

7 layer cookies (aka Venetian Cookies, Rainbow Cookies) are a classic Italian Christmas cookie popular in Brooklyn and the Northeast. Oddly enough, we call them 7 layer cookies in our family, but our recipe only has 6 layers.  We must have been too lazy to chocolate the bottom.  They are made by combining layers of almondy (a new word!) colored sponge cake with preserves and dipping them in chocolate.  These cookies are so yummy, and worth the 2 days they take to prep (sorry!).  Theyare a real show stopper so bring them to your next event, or just share with neighbors!

Recipe By: Liz Caneperi 

Baked By: Danielle Cushing

Ingredients

Instructions

1. Preheat oven to 350F. 
2. Grease three 13x9x2” pans on the bottom only.  Line with waxed paper and grease paper (this recipe is from like 1950 so perhaps you can use parchment paper)
3. Put almond filling into a large bowl.  Add margarine, sugar, and egg yolks.  With the mixer on medium speed, beat until light and fluffy. 
4. Beat in flour with a wooden spoon until well blended.
5. In a medium bowl, beat egg whites until soft peaks form when the beater is raised.  Add whites to the almond mixture stirring until blended.
6. Remove 1/3 of the batter – add red food coloring to it.  Mix well, and spread into one 13x9x2 pan.
7. Remove 1/3 of remaining batter – add green coloring, mix well, and spread into another pan.   
8. Spread remaining uncolored batter into the 3^rd pan.
9. Bake all the pans for 10-12 minutes or until the center looks dry.  Remove pans, turn cake out, remove the paper, and turn cakes right side up and allow to cool completely.
10. Spread raspberry jam on the green later and top with a yellow layer.  Spread apricot preserves on the yellow layer and top with pink layer.
11. Cover cakes with plastic wrap.  Top with a heavy cutting board or pan to weigh it down.  Refrigerate overnight.
12. The next day, set a double boiler and melt chocolate over hot water. 
13. Spread melted chocolate over the top layer only.  Trim edges with a sharp knife.  Let chocolate dry slightly.  Cut cake crosswise into 24 (1 ½” wide) strips.  Cut each strip into 4 pieces.