I know I've already professed my undying love for shortbread, but... There may be a cookie I love even more. I speak of the Italian tri-colored cookie, a.k.a. rainbow cookies, a.k.a. Neapolitan cookies.
I'll be brutally honest. These cookies are a bit of a pain to make. The results, however, are so worth it. Seriously. So good. And you end up with a ton of them. And they keep well. (Not that they'll last that long.)
The recipe I first used, and have stuck with, hails from my beloved epicurious.com.
Literate Baker notes: After reading some reviews, I decided to try adding the eggs together, rather than beating the whites separately. Having tried them both ways, there is hardly a difference, so I firmly support eliminating that step. I believe there should be one layer of apricot preserves and one layer of raspberry jam, so that's what I did. Oh, and I only put the chocolate on the top this time.
I'm not sure how these cookies manage to be so rich and so light at the same time. I'm not sure how I manage to eat ten in one sitting. Maybe they're magic. Or sprinkled with god-dust (ten points if you know that reference). Anyway. I wish I had some now. For the record, thinking about already-consumed baked goods is a sub-par way to...
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