Italian Peach Cookies

introduction

Italian Peach Cookies are small sandwich cookies filled with vanilla and chocolate custard, dipped in Alchermes, rolled in sugar, and finished with a mint leaf. They look like little peaches and taste sweet and soft. If you like filled cookies with a soft center, try this brown sugar rhubarb cookies recipe for another simple treat idea.

why make this recipe

• They are pretty and fun to make.
• The cookies are soft and creamy inside.
• You can make them ahead and serve later.
• They are a good treat for parties and holidays.

how to make Italian Peach Cookies

1. Preheat the oven to 320F (150C) with the fan off and line two baking sheets.
2. Mix flour, sugar, baking powder, egg, milk, butter, vanilla, and salt into a thick dough. Divide into 18 balls and smooth each ball. Place on the sheet and press so they don’t roll.
3. Bake 12–15 minutes until golden and let cool fully.
4. Carve a small hollow in each cookie with a spoon or knife when they are at room temp.
5. Make one base custard: heat milk, whisk egg yolks with cornstarch and sugar, temper with hot milk, then cook until thick.
6. Split custard: stir vanilla into half for vanilla custard; add milk, powdered sugar, and cocoa to the other half and cook until thick for chocolate custard. Cover both to cool.
7. Fill half the cookies with vanilla custard and half with chocolate custard. Be generous so edges have a thin layer of filling.
8. Sandwich a vanilla-filled cookie with a chocolate-filled cookie.
9. Dip each sandwich quickly into Alchermes, then roll in sugar. Set on a plate.
10. Chill 3–4 hours or overnight so they set and soften. Add a mint leaf on top before serving.

Ingredients :

• 2 cups and 1 tbsp (270 g) all-purpose flour
• 1/2 cup (100 g) white granulated sugar
• 1 tsp baking powder
• 1 egg ((room temperature))
• 1/4 cup (60 ml) whole milk ((room temperature))
• 1/4 cup (55 g) unsalted butter ((room temperature))
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/3 cup (330 ml) whole milk ((room temperature))
• 3 egg yolks ((room temperature))
• 1/2 cup (100 g) white granulated sugar
• 3 tbsp (20 g) cornstarch
• 1 and 1/2 tbsp (30 ml) whole milk ((room temperature))
• 3 tbsp (24 g) powdered sugar
• 2 tbsp (15 g) unsweetened cocoa powder
• 1/4 cup (60 ml) Alchermes liquor* ((*see notes for substitutions))
• 2/3 cup (130 g) white granulated sugar
• Mint leaves (for decorating)

how to serve Italian Peach Cookies

Serve chilled or at room temperature. Place them on a dessert plate with a mint leaf on each cookie. They pair well with coffee or tea. Serve within a few hours of removing from the fridge for the best texture.

how to store Italian Peach Cookies

• Keep in a single layer in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze in a sealed container for up to 1 month. Thaw in the fridge before serving.
• Do not leave them at room temperature for long because the custard can spoil.

tips to make Italian Peach Cookies

• Make sure cookies cool fully before carving to avoid breaking them.
• Temper the egg mixture slowly to avoid scrambled custard.
• Cover custard with plastic wrap touching the surface to stop skin from forming.
• Be quick when dipping in Alchermes so the cookies do not soak and fall apart.
• Use a small spoon or melon baller to make even hollows in the cookies.

variation (if any)

• Swap Alchermes with raspberry liqueur or kirsch for a different fruit note.
• For a non-alcohol option, mix a little simple syrup with red fruit juice or a drop of red food coloring.
• Add a little lemon zest to the vanilla custard for brightness.

FAQs

Q: Can I make the cookie dough ahead?
A: Yes. Make the dough and chill it up to 2 days in the fridge. Bring to room temperature before shaping and baking.

Q: Can I use whole eggs for the custard instead of yolks?
A: You can, but yolks give a richer and creamier custard. If you use whole eggs, the texture will be lighter.

Q: What if I cannot find Alchermes?
A: Use raspberry liqueur, kirsch, or a mix of simple syrup with a little fruit juice or food coloring as a substitute.

Q: How do I stop the custard from getting lumps?
A: Stir constantly on low heat and strain the custard through a fine sieve if needed to remove any lumps.

Italian Peach Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 240 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Delightful sandwich cookies resembling peaches, filled with rich vanilla and chocolate custard, and finished with a touch of mint.

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Ingredients

Scale 1x2x3x

• 2 cups and 1 tbsp (270 g) all-purpose flour
• 1/2 cup (100 g) white granulated sugar
• 1 tsp baking powder
• 1 egg (room temperature)
• 1/4 cup (60 ml) whole milk (room temperature)
• 1/4 cup (55 g) unsalted butter (room temperature)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/3 cup (330 ml) whole milk (room temperature)
• 3 egg yolks (room temperature)
• 1/2 cup (100 g) white granulated sugar
• 3 tbsp (20 g) cornstarch
• 1 and 1/2 tbsp (30 ml) whole milk (room temperature)
• 3 tbsp (24 g) powdered sugar
• 2 tbsp (15 g) unsweetened cocoa powder
• 1/4 cup (60 ml) Alchermes liquor (or substitutions)
• 2/3 cup (130 g) white granulated sugar (for rolling)
• Mint leaves (for decorating)

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Instructions

1. Preheat the oven to 320°F (150°C) with the fan off and line two baking sheets.
2. Mix flour, sugar, baking powder, egg, milk, butter, vanilla, and salt into a thick dough, divide into 18 balls, smooth each ball, and place on the sheet. Press to prevent rolling.
3. Bake for 12–15 minutes until golden and let cool fully.
4. Carve a small hollow in each cookie when they are at room temperature.
5. For base custard, heat milk, whisk egg yolks with cornstarch and sugar, temper with hot milk, and cook until thick.
6. Split custard: stir vanilla into half for vanilla custard; add milk, powdered sugar, and cocoa to the other half and cook until thick.
7. Fill half the cookies with vanilla custard and half with chocolate custard, generously applying to edges.
8. Sandwich a vanilla-filled cookie with a chocolate-filled cookie.
9. Dip each sandwich quickly into Alchermes, then roll in sugar. Set on a plate.
10. Chill for 3–4 hours or overnight to set and soften. Add a mint leaf on top before serving.

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Notes

Serve chilled or at room temperature. They pair well with coffee or tea. For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 16g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg