Italian Peach Cookies
User Reviews
4.1
Italian Peach Cookies
Description
Italian Peach Cookies combine a tender, lemon-zested dough with a smooth, creamy Italian pastry cream filling. The cookie dough, made with butter, flour, and eggs, is gently mixed to a slightly sticky consistency and baked into soft golden rounds. The pastry cream, prepared separately and chilled for several hours, brings a rich custard element that complements the subtle citrus notes and sweetness of the dough. A distinctive feature is the use of Alchermes, a bright red liqueur from Tuscany with floral and spicy nuances, which can be used to flavor or glaze the cookies, contributing both color and flavor.
The baking process ensures a soft cookie texture without browning or crispness while preparing the pastry cream ahead allows the filling to set properly. Once assembled, the filled cookies are refrigerated to maintain freshness and soften slightly before serving. These cookies pair well with tea or coffee, offering a refined balance of citrus, creamy filling, and subtle liqueur notes.
Leftover pastry cream can be repurposed for other desserts and refrigerated for up to 3 days. Unfilled cookies may be stored at room temperature or refrigerated, with longer storage and freezing options recommended for unfilled cookies to maintain texture and flavor. Allow refrigerated filled cookies to reach room temperature briefly before serving to enhance their softness.
Ingredients
FOR COOKIE DOUGH
- 1¾ cups all-purpose flour at least 11% protein, 1½ tablespoons
- 1 teaspoon baking powder
- ¼ cup granulated sugar + 1 tablespoon
- 1 pinch salt
- ¼ cup butter softened
- zest lemon
- 1 large egg room temperature
- 1 teaspoon vanilla
- 3 tablespoons milk 2% or whole, room temperature
*If you use unsalted butter then add ¼ teaspoon salt.
For room temperature ingredients remove from the fridge 45-60 minutes before using.
EXTRAS
- ½ cup Alchermes liqueur (more or less)
- ¼ cup granulated sugar (more or less)
Instructions
- Pre-heat oven to 350F (180C). Line one or two baking sheets with parchment paper.
- Make the Italian Pastry Cream before you make the cookies, because the cream needs to be refrigerated for approximately 2-3 hours.
- For the pastry cream you can use either an Italian Vanilla Pastry Cream or this Italian Lemon Pastry Cream.
FOR COOKIE DOUGH
- In a large mixing bowl add the flour, baking powder, sugar, salt, butter, zest, vanilla and egg start to beat on medium speed with an electric mixer or stand mixer using the flat beater, add a tablespoon of milk one at a time until it forms a soft dough, dough should be slightly sticky. Finish mixing with a wooden spoon if needed.
- With floured hands roll the dough into 16 balls (try to make them all the same size), you could use a small cookie scoop for picking up the dough then rolling in your floured hands. Place on prepared baking sheets, about one inch apart. Bake for approximately 15-20 minutes or until golden.
- Let the cookies cool enough to be held, then with a small sharp knife remove the middle of the cookie (make a small well / hole). Leave the cookies to cool completely, then fill each hole with the pastry cream. Place two cookies together to form a circle.
- In one bowl place some Alchermes Liqueur or substitute and another small bowl add the granulated sugar. First dip the cookie in the liqueur (don't let them sit or they will fall apart), place on a wire rack for 30 seconds (if you don't let them sit then the sugar will just all clump together on the cookie) then roll them in the sugar. Refrigerate for approximately 30-60 minutes, decorate with a mint leaf before serving. Enjoy!
Any extra Pastry Cream can be used to fill just about anything, can keep in the refrigerator for about 2-3 days.
Notes
- Any extra Italian pastry cream can be refrigerated for 2-3 days and used as a filling for various desserts.
- Alchermes liqueur adds a floral and sweet-spicy flavor but can be substituted with Red Campari, peach liqueur, or peach schnapps with red food coloring if unavailable.
- Filled cookies should be stored in an airtight container in the refrigerator and consumed within 1-2 days.
- Unfilled cookies keep for 2-3 days at room temperature and 5-6 days refrigerated; freezing unfilled cookies extends shelf life up to 2-3 months.
- Before serving, let refrigerated filled cookies stand at room temperature for about 30 minutes to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 62mg | 3% |
| Potassium | 66mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 220IU | 4% |
| Calcium | 33mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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