Ohh…Rainbow cookies! This takes me back to my childhood. The sweet smell of Jewish and Italian bakeries in New York, rainbow cookies were bought by the dozen by this one!
However, living in Southern California, it’s hard to find these colorful treats…so what better way to make it happen, than to make them yourself…easy peasy, right?
I do have to add that I am so grateful for blogging about something colorful and and happy right now. Our beautiful town of Seal Beach has been rocked this week in recent happenings. I don’t want to go into too much verbiage on this post, but please keep our peaceful beach community if your thoughts!
Now back to the cookies! These little rainbow bites are more like a petite cake bite. And let me tell you, this was no easy task! Three individual layers of almond cake, gently folded with egg whites. Strained apricot preserves snugly smears in between the cozy layers of moist cake and gives you that little bit of sweet fruit finish, that of course blends perfectly with everything else. Finally slowly melted bittersweet chocolate coat the entire masterpiece and harden to a thin shell. Sweet fruit, moist cake, almond and thin chocolate reveal my absolute favorite childhood vice.
Quick Disclaimer: I do HAVE to mention, that if you are planning on making this recipe, allow ample amount of time! These cookies need at least 8 hrs of chilling time before pouring the melted chocolate over, and then another couple of hours of freezing time after chocolate and before cutting.
4 large eggs, separated