Everyone loves a rainbow snack during Pride. And most people want the taste of Buff Boy in their mouth during Pride. We need to combine the two. Voila! Let's get into a tasty Buff'ed-up Pride snack: Italian rainbow cookies.
Fair warning: these cookies aren't a quick bake but the process is rewarding. The key is patience and precise measuring. Here's my recipe for caffeinated Italian rainbow cookies:
Ingredients:
For the Layers:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
5 large eggs, separated
1 teaspoon almond extract
1/2 cup strong brewed Buff Boy Brewing coffee, cooled
3 cups almond flour
1 teaspoon baking powder
Variety of rainbow-inspired food colorings
For the Filling and Coating:
1 cup raspberry jam, warmed and strained
12 ounces semi-sweet chocolate chips
2 tablespoons vegetable shortening
Rainbow sprinkles (optional)
Instructions:
Prep the Batter: Cream together the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the almond extract and cooled Buff coffee. In a separate bowl, whisk together the almond flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Whip the Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Color the Layers: Divide the batter evenly into three bowls. Leave one bowl plain. Tint one bowl with one color and the other another. (If doing a full rainbow, which is trickier but certainly doable, use one bowl for each color.)
Bake the Layers: Spread each colored batter into a greased and floured 9x13 inch baking pan. Bake at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pans.
Assemble the Cookies: Once cooled, carefully flip the layers out of the pans. Spread a thin layer of warmed raspberry jam over one layer, then top with another layer. Spread another layer of jam on top of the previous layer, then top with the third layer. (Repeat for as many colored layers you're making.) Wrap the assembled layers tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the jam to set.
Coat with Chocolate: Melt the chocolate chips and shortening together in a double boiler or microwave, stirring until smooth. Trim the edges of the chilled cookie block. Cut the block into small, rectangular cookies. Dip each cookie in the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet and sprinkle with rainbow sprinkles (if using).
Let Set and Enjoy: Refrigerate the cookies for another 30 minutes to allow the chocolate to set completely. Then, enjoy the delightful combination of almond, raspberry, chocolate, and that subtle, satisfying hint of Buff Boy coffee.
These coffee-infused Italian rainbow cookies are a guaranteed Pride fave!