Italian Peach Cookies Recipe

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Italian Peach Cookies are soft, tasty, and filled with delicious,vanilla pastry cream! These cookies, known as "Pesche Dolci" which means sweet peaches, are pretty to look at and delightful to eat. Now you can make these at home with my easy step-by-step recipe!

Prep Time1

Cook Time12

Total Time1 12

Servings: cookies

Author: Marcellina

Ingredients

3 eggs
1 cup (200 grams) castor sugar
½ cup (115 grams) unsalted butter, melted and cooled
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 cups (500 grams) all purpose flour
3 teaspoons baking powder
pinch salt
⅓ cup (80mls) milk
1 cup Italian Pastry Cream
½ cup (120mls) Alkermes liqueur (see notes for other suggestions)
¾ cup (150 grams) granulated white sugar

Instructions

Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.
With an electric mix or hand held whisk, beat eggs and sugar until pale and thick approx 10 minutes.
Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.
Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.
Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). I have a little cookie scoop (ice cream scoop) which measures approx 1½in/3.5cm across (size #60 or #70 cookie scoop). This ensure even size balls. Make 52 little dough balls and place them onto the lined baking tray allowing a little room for spreading.
Bake for 10-12 minutes. The cookies will be pale and are meant to be soft. Remove from the oven and leave to cool down a little bit.
While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie. Use in another recipe like rum balls or crumble and sprinkle over stewed fruit.
Fill each indent with pastry cream then join the two halves together.
Pour the Alkermes liqueur into a small bowl. Dip each assembled peach cookie into Alkermes liqueur turning around so that the liqueur coats all sides. Don't over soak.
Drain the cookies on a wire rack for a few minutes to allow the liqueur to soak in. Then roll in granulated sugar.
Place the peaches in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.

Notes

Tips for success

For best results, weigh the flour.
If measuring by cups, stir the flour well, spoon it into the cup, and avoid packing it down.
Ensure the dough is soft and slightly sticky; add a little more milk if it feels too dry.
Use a cookie scoop (#70) or weigh each portion (For best results, weigh the flour.
If measuring by cups, stir the flour well, spoon it into the cup, and avoid packing it down.
Ensure the dough is soft and slightly sticky; add a little more milk if it feels too dry.
Use a cookie scoop (#70) or weigh each portion (approximately ¾ of an ounce or 20 grams) to create evenly sized cookies.
Roll the dough between your palms to form smooth balls.
Avoid overbaking these cookies.
Scoop or cut out the center while the cookies are still warm.
After dipping in Alkermes, let the cookies rest on a wire rack to absorb the liquid before rolling them in sugar.
Refrigerate for 12 hours to soften the cookies and blend the flavors.) to create evenly sized cookies.
Roll the dough between your palms to form smooth balls.
Avoid overbaking these cookies.
Scoop or cut out the center while the cookies are still warm.
After dipping in Alkermes, let the cookies rest on a wire rack to absorb the liquid before rolling them in sugar.
Refrigerate for 12 hours to soften the cookies and blend the flavors.

Alkermes Substitutions

My mother always used cherry brandy, which is a fantastic option.
Sweetened Vodka or white rum mixed with a few drops of red and yellow food coloring works well.
Red vermouth, such as Cinzano Rosso or Rosso Antico, sweetened with a bit of sugar, is another choice.
Peach schnapps also makes a delightful substitute.

Recipe adapted from the Broxholm Road blog and Rosetta Constantino's Southern Italian Desserts.

Nutrition