|Alternative names||Rainbow cake, Napoleon cookies, seven layer cookies, Venetian cookies, seven layer cake, Italian flag cookies, tricolor cookies|
|Main ingredients||Sponge cake (flour, almond paste, butter, sugar, almond extract, egg yolks, eggs whites), apricot or raspberry jam, chocolate|
|16x16px Cookbook:Rainbow cookie 16x16px Rainbow cookie|
Italian flag variation
A particular variety of this confection, known primarily by various regional names listed below, is with layers of brightly colored, almond-based sponge cake, apricot and/or raspberry jam, and a chocolate coating. Many bakeries sell them by the pound, and because of the many layers, these cookies tend to be somewhat heavy estimating in about fifteen to a pound.
This variety of the confection likely originated in Italian communities in the United States during the 1900s, in homage to the community's heritage. Although often called simply rainbow cookies in much of the non-Italian continental United States, some local names for this specific variety are:
- Napoleon cookies
- Seven layer cookies
- Venetian cookies
- Seven layer cake
- Italian flag cookies
- Tricolor cookies
- Guarino, Anne M. Growing Up Italian: A Book of Recipes and Memories : Annie's Cookbook. New York: iUniverse, Inc, 2005. pg. 44
- Yard, Sherry, and Martha Rose Shulman. Desserts by the Yard: From Brooklyn to Beverly Hills : Recipes from the Sweetest Life Ever. Boston: Houghton Mifflin, 2007. pg.15
- Gooseberry Patch (Firm). Old-Fashioned Country Cookies: Yummy Recipes, Tips, Traditions, How-To's & Sweet Memories--Everything Cookies! Delaware, OH: Gooseberry Patch, 1994. pg. 26.
- "Rainbow Cookies An Italian Fave"Miami Herald, May 10, 2007
- "ABC News "Good Morning America Recipes: Rainbow Cookies"".
- "web.archive.org/web/20041019133139/http://www.italylink.com/wwwboard4/messages/227.html". Archived from the original on 2004-10-19.
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