Traditionally served for holidays and special occasions like baptisms and weddings. These are also a perfect dessert to complete that special Italian dinner.
Italian Peach Cookies for special occasions.
This updated recipe was first published on April 10, 2010.
Well known Italian desserts, like Tiramisu, panna cotta and crostoli appear on menus around the world. But you may never have heard of this one.
These Italian cookies, known as “Pesche Dolci” which means sweet peaches, are pretty to look at and delightful to eat. There are also versions from Austria and other Eastern European countries filled with a variety of combinations of jam, chocolate, and pastry cream.
Don’t be daunted by how these look. Follow the step by step instructions and my tips for success.
Prepare the pastry cream and unfilled cookies in advance and assemble the day before serving. Perfect for parties and celebrations.
This recipe has been adapted from the Broxholm Road blog and Rosetta Constantino’s Southern Italian Desserts.
Ingredients for this recipe
Other than the basic cookie ingredients such as flour, butter, sugar and eggs, you will need a few extra ingredients.
lemon zest and vanilla extract – for flavoring
baking powder – creates a little lift
milk – provides the cookies a cake-like texture
Italian pastry cream – is the filling
Alkermes – an aromatic and lightly spicy Italian liqueur use in traditional pastries
Ingredient variations
Pastry cream is delicious but the filling options are endless.
nutella or any chocolate and nut spread
peach jam
ricotta – try my sweet ricotta recipe
chocolate pastry cream or any of the variations in my pastry cream recipe
Alkermes is a traditional liqueur used for these cookies and gives an authentic flavor. However, there are alternatives.
Use vodka or white rum with a few drops of red food coloring
My mother always used cherry brandy instead – this is a good option
Try Campari
Red Vermouth such as Cinzano Rosso or Rosso Antico
Peach Schnapps would be great
A Raspberry liqueur like Framboise
Instructions
How to make this recipe
Preparing these cookies is quite simple and you’ll be thrilled with the results.
Whisk together eggs and sugar. Then beat in butter, lemon rind and vanilla.
Stir in flour, baking powder and milk.
Roll into balls and bake.
While still warm cut out or scoop out a small whole in the bottom of the cookie.
Fill with pastry cream and join cookie halves.
Dip in Alkermes then coat in sugar.
Tips for success
Fill with pastry cream
Follow these simple tips so that you too can make these cookies easily.
For best results, weigh the flour
If using cup measurements, stir the flour well then spoon into the measuring cup and avoid packing
The dough should be soft and slightly sticky; add a little more milk if too dry
Use a cookie scoop (#70) or weigh (20g) each portion to ensure even size cookies
Roll dough between palms to form a smooth ball
Don’t over cook
Cut or scoop out the middle while the cookie is still warm
After dipping in Alkermes, allow to stand on a wire rack to absorb before coating in sugar
Refrigerate for 12 hours to ensure the cookies softens and the flavors meld.
FAQs
Can this be made alcohol free?
Yes! Substitute apple juice or peach juice coloured with a few drops of red food coloring.
Do I have to wait 12 hours before serving?
Not necessarily but this allows the cookies to soften and achieve the correct texture
What is the best way to store these cookies?
Store in an airtight container in the fridge for 5 days.
Can these be frozen?
Yes! Place in one layer in an airtight container and freeze for up to one month. Cookies will defrost quickly at room temperature when needed.
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Italian Peach Cookies – Pesche Dolci
A traditional Italian dessert consisting of two soft cookies sandwiched together with pastry cream then dipped in liqueur to resemble a peach. Recipe adapted from the Broxholm Road blog and Rosetta Constantino's Southern Italian Desserts.
Course Cookies, Dessert
Cuisine Italian
Keyword authentic Italian, celebration, pastry cream, traditional recipe
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Resting time 12 hours
Total Time 13 hours 42 minutes
Servings 26 cookies
Calories 180kcal
Author Marcellina adapted from Broxholm Road and Southern Italian Desserts
Ingredients
3 eggs
1 cup (200g) castor sugar
½ cup (115g) unsalted butter, melted and cooled
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 cups (520g) all purpose flour
3 teaspoons baking powder
pinch salt
⅓ cup (80mls) milk
1 cup Italian Pastry Cream
½ cup Alkermes liqueur see notes for other suggestions
¾ cup 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 ball or truffles or crumble and sprinkle over ice cream.
Fill each indent with pastry cream one then join the two halves together.
Dip each peach into Alkermes liqueur. Drain 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
Follow these simple tips so that you too can make these cookies easily.
For best results, weigh the flour
If using cup measurements, stir the flour well then spoon into the measuring cup and avoid packing
The dough should be soft and slightly sticky; add a little more milk if too dry
Use a cookie scoop (#70) or weigh (20g) each portion to ensure even size cookies
Roll dough between palms to form a smooth ball
Don’t over cook
Cut or scoop out the middle while the cookie is still warm
After dipping in Alkermes, allow to stand on a wire rack to absorb before coating in sugar
Refrigerate for 12 hours to ensure the cookies softens and the flavors meld.
FAQs
Can this be made alcohol free?
Yes! Substitute apple juice or peach juice coloured with a few drops of red food coloring.
Do I have to wait 12 hours before serving?
Not necessarily but this allows the cookies to soften and achieve the correct texture
What is the best way to store these cookies?
Store in an airtight container in the fridge for 5 days.
Can these be frozen?
Yes! Place in one layer in an airtight container and freeze for up to one month. Cookies will defrost quickly at room temperature when needed.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 11mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
The post Italian Peach Cookies – Pesche Dolci appeared first on Marcellina In Cucina.
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