I have so many extra hints/notes on these, I’ve moved them to the bottom. Get the details on the project over here.Īlmost perfect as printed in Gourmet, December 2005, but with many added notes at the end Menu for Hope Continues until December 24! I’m giving away sets of reusable grocery bags. Two years ago: Braised Short Ribs and Potato Latkes One year ago: The only Peanut Butter Cookies I make. Need a gluten-free version? Intrepid Jill at Hey, that tastes good! has already made a gluten-free version of these and they look fantastic. And they’re so cute, I sort of hope we’ll never run out of them. The cake is dense and intensely almondy, the bitter chocolate is the perfect contrast and the jam is just the right amount of fruitiness to pull it together. They’re everything bakery seven-layer cookies once were and can be again in your kitchen. Oh, they’re not quickies - don’t be crazy - but the recipe isn’t very difficult and once you’re done baking the layers (which take no time at all) it’s more of an assembly thing. The recipe might be a dud, and imagine going through all that just to think that the processes ones are better! Even worse: nobody loves them but weird little me, which means that this could end very badly for my hips.Īnd this is why I actually spent most of Saturday in a fantastic mood because I got to say, these are shockingly easy to make. I won’t have the counter space, I reasoned. Woe is me, I thought, it will take all day, all weekend, all year. So, despite wanting to make these for years I have put it off again and again.
The factory-made ones may look perfect but don’t taste quite right, which means that seven-layer cookies are, in short, crying out to be made at home. Artificial almond flavoring - bleh! - prevails and few bakeries actually deign to make these in-house anymore when it’s just old folks and old souls like me with nostalgia buying them. Yet the vast majority of seven-layer cookies out there these days really disappoint. They are always the same three colors though it’s just food coloring (well, two of the colors are), it wouldn’t be the same without their signature pink and green stripes. More like petit-fours, these stacked almond cakes with apricot filling and a chocolate coating, are popular in Italian-American bakeries and I’ve loved them forever. I mean, it takes less than 10 seconds to eat one, so you might as well zoom in on flavor, not exacting processes.īut if I were going to make one exception to the simplicity rule, it would have to be rainbow, or seven-layer cookies.
Most of my cookie loves are almost predictable: browned butter, twice-baked shortbread, ground nuts, sables, dense chocolates and an occasional stacked or filled something or other–always compact and tiny.
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