Rainbow or seven layer, whatever the kids call 'em these days, have always been a hit in my neck of the woods. The petite tri-color delight is not only good in flavor, but a crowd-pleaser as well. They silence children, satisfy the fickle eater, and they're colorful! Though reproduced, and poorly I might add, by the masses, these remain a tradition of old-school Italian American bakeries.
Though the known way is to use apricot jam, the Borgognone way is to use fresh raspberry preserves.
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