Name: Italian Peach Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup milk; 1 tsp vanilla extract; 1 tsp almond extract (traditional & highly recommended); 1 ½ cups pastry cream or vanilla pudding; ½ cup ricotta or mascarpone; ½ cup mascarpone or ricotta; 3 tbsp cocoa powder; 3 tbsp sugar; ¼ cup crushed toasted nuts (almonds or hazelnuts); 2–3 tbsp cookie crumbs (from hollowed-out centers); ½ cup peach liqueur OR Alchermes (traditional); ½ cup water; Red and yellow food coloring; 1 cup granulated sugar (for coating); Fresh mint leaves or edible leaves (optional but beautiful for decoration)

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Introduction

Italian Peach Cookies are charming, delicate treats that resemble small peaches. Soft cakey cookies are filled, joined together, dipped in a peachy syrup, and rolled in sugar for a beautiful, fruity finish.

The image shows small, round Italian peach cookies that look like real peaches, arranged on a white plate with a speckled design resting on a white marbled surface. Each cookie has two layers: the outer shell is soft and sugar-coated, shaded in gradients of peach-orange and reddish-pink with a slightly grainy texture from the sugar. The cookies are filled in the middle with a smooth, bright yellow cream or filling that peeks out where the two halves meet. Each cookie is topped with a small fresh green mint leaf, adding a touch of color contrast. The edges of the cookies and the sugar coating create a sparkling effect in the light. The setting is close-up, showing the soft textures and vibrant colors clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup milk
1 tsp vanilla extract
1 tsp almond extract (traditional & highly recommended)
Classic Pastry Cream Filling:
- 1 ½ cups pastry cream or vanilla pudding
- ½ cup ricotta or mascarpone
Chocolate Nut Filling (optional):
- ½ cup mascarpone or ricotta
- 3 tbsp cocoa powder
- 3 tbsp sugar
- ¼ cup crushed toasted nuts (almonds or hazelnuts)
- 2–3 tbsp cookie crumbs (from hollowed-out centers)
Peach Dipping Syrup:
- ½ cup peach liqueur OR Alchermes (traditional)
- ½ cup water
- Red and yellow food coloring
1 cup granulated sugar (for coating)
Fresh mint leaves or edible leaves (optional for decoration)

Instructions

Step 1: In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 2: In another large bowl, cream the softened butter and sugar until light and fluffy.
Step 3: Beat in the eggs, milk, vanilla extract, and almond extract until smooth.
Step 4: Gradually add the dry ingredients to the wet, mixing until a thick, soft dough forms, similar to cakey cookie dough.
Step 5: Chill the dough in the refrigerator for 20 minutes to make rolling easier.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
Step 8: Bake for 10–12 minutes, until the tops are pale and the bottoms are lightly golden. Allow the cookies to cool completely.
Step 9: Once cool, gently hollow out a small cavity from the bottom of each cookie using a melon baller or small knife, saving the crumbs for the filling.
Step 10: Choose your filling:
- Classic Cream Filling: Mix pastry cream or vanilla pudding with ricotta or mascarpone until smooth.
- Chocolate Nut Filling: Combine mascarpone or ricotta with cocoa powder, sugar, crushed toasted nuts, and cookie crumbs. Adjust texture as needed.
Step 11: Fill each cookie cavity with about 1 teaspoon of your chosen filling, then press two cookies together gently to form a peach shape.
Step 12: In a small bowl, mix the peach liqueur or Alchermes with water. Add a few drops of yellow and a tiny touch of red food coloring to create a natural peach tint and stir well.
Step 13: Lightly dip each assembled cookie into the syrup—do not soak, just enough to tint the surface.
Step 14: Immediately roll the dipped cookies in granulated sugar, then place them on a rack to dry.
Step 15: Optionally, insert a small mint or edible leaf at the top of each cookie to resemble a peach stem.

Tips & Variations

For a firmer filling, chill the completed cookies for 30 minutes before dipping.
Substitute almond extract with amaretto liqueur for a subtle almond flavor boost.
If you prefer non-alcoholic syrup, replace peach liqueur with peach nectar or juice, adjusting the sugar accordingly.
Try crushed pistachios or pecans in the chocolate nut filling for extra texture and flavor.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it may soften the sugar coating. To refresh the sugar coating, gently roll the cookies again in granulated sugar before serving.

How to Serve

Round Italian peach cookies are shown, each composed of two sugar-coated halves with rough, sugary texture and colors ranging from orange to red. The halves are joined to hold a bright orange-yellow creamy filling in the middle. Small green mint leaves sit on top of each cookie, adding a fresh touch. The cookies are placed on white plates with light speckles, set on a white marbled surface. The scene focuses closely on the details and textures of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare and assemble the cookies a day in advance. Store them in an airtight container at room temperature to maintain their texture and freshness.

What can I use if I don’t have peach liqueur or Alchermes?

If peach liqueur or Alchermes is not available, use peach nectar or juice mixed with a little water and sugar to create the dipping syrup. The color might be less vibrant, but the flavor will still be delightful.