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Italian Peach Cookies Recipe

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★★★★★

4.6 from 114 reviews

Italian Peach Cookies are delicate, charming treats that mimic the look of real peaches. These soft, cakey cookies are filled with either a classic creamy filling or a rich chocolate nut mixture, then dipped in a peach-colored syrup and rolled in sugar for an irresistible sweet finish. The slight almond flavor and the fruity peach liqueur coating give these cookies a refined Italian flair, perfect for special occasions and elegant tea times.

Ingredients

Scale

Cookie Dough

  • 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 (alternative option)

  • 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 & Decoration

  • 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)

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until well combined.
  2. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together with a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Wet Ingredients: Beat in the eggs one at a time, then add milk, vanilla extract, and almond extract. Mix well to combine all wet ingredients thoroughly.
  4. Combine and Chill Dough: Gradually mix in the dry ingredients into the wet mixture until a thick, soft dough forms, similar to cakey cookie dough. Cover and chill in the refrigerator for 20 minutes for easier handling during shaping.
  5. Preheat Oven & Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Shape Cookies: Roll the chilled dough into balls about one tablespoon in size and place them 2 inches apart on the prepared baking sheets.
  7. Bake Cookies: Bake for 10–12 minutes. The cookie tops should remain pale while the bottoms turn lightly golden. Once done, remove from oven and let them cool completely on a rack.
  8. Hollow the Cookies: When cooled, carefully scoop out a small cavity from the bottom of each cookie using a small knife or melon baller. Reserve the crumbs as they will be used for one of the fillings.
  9. Prepare Fillings: (Choose one) For Classic Cream Filling, mix the pastry cream or vanilla pudding with ricotta or mascarpone until smooth. For Chocolate Nut Filling, blend mascarpone or ricotta with cocoa powder, sugar, crushed toasted nuts, and cookie crumbs until the texture is thick and spreadable.
  10. Fill Cookies and Assemble: Spoon about 1 teaspoon of the chosen filling into each cookie cavity. Gently press two filled cookie halves together to form a peach shape. Repeat for all cookies.
  11. Make Peach Dipping Syrup: Combine peach liqueur or Alchermes with water. Add a few drops of yellow food coloring and a tiny touch of red to achieve a natural peach hue. Stir thoroughly.
  12. Dip and Coat Cookies: Lightly dip each assembled cookie into the peach syrup—do not soak, just a light tint. Immediately roll the dipped cookies in granulated sugar to coat, then place them on a rack to dry.
  13. Decorate: Optionally, insert a fresh mint leaf or edible leaf at the top of each cookie to resemble a peach stem, adding an attractive final touch.

Notes

  • Use softened butter for easier creaming and better cookie texture.
  • Chilling the dough helps to handle it more easily and prevents spreading during baking.
  • The almond extract is traditional and gives a distinct authentic flavor to the cookies.
  • For the filling, pastry cream can be homemade or store-bought vanilla pudding for convenience.
  • Cookie crumbs from hollowed centers add authenticity and texture when mixed into the chocolate nut filling.
  • Handle peach liqueur or Alchermes with care as they are alcoholic; alternatively, omit or substitute with peach syrup for a non-alcoholic version.
  • Allow dipped cookies to dry fully before serving to avoid stickiness.
  • These cookies are best enjoyed within a few days but can be stored airtight to maintain freshness.

Keywords: Italian cookies, peach cookies, dessert cookies, pastry cream filling, ricotta cookies, almond extract cookies, masquerpone, peach liqueur, Italian dessert

Find it online: https://dailysimplerecipe.com/italian-peach-cookies-recipe/