Italian Peach Cookies are two soft cookies sandwiched together with pastry cream then dipped in liqueur to resemble a peach.
Traditionally served for holidays and special occasions like baptisms and weddings. These are also a perfect dessert to complete that special Italian dinner.
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.
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
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
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
Yes! Substitute apple juice or peach juice coloured with a few drops of red food coloring.
Not necessarily but this allows the cookies to soften and achieve the correct texture
Store in an airtight container in the fridge for 5 days.
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 Cookie Recipe
Ingredients
- 3 eggs
- 1 cup (200 grams) castor sugar
- ½ cup (115 grams) unsalted butter, melted and cooled
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 cups (520 grams) 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
- 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.
Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Vittoria
This recipe and the pastry cream recipe worked perfectly! I was searching for a recipe that replicated my family’s recipe and this completely nailed it. I haven’t tasted these in so long and it brought back so many wonderful memories. I even just loved the process of making these - what a wonderful tradition and I will hopefully pass this on to my children too:) Their reactions when they came home and saw these was absolutely priceless (ages 5 and 8 and so these looked absolutely sparkly/magical to them! ) Everything worked out perfectly thanks to your detailed photos and instructions! I made them for my daughter’s bake sale at school for World Book Day - they needed to have a book theme - so these were “James and the Giant Peach” Cookies. I used a pure juice mix that had a mix of apple and peach juices since it was for the school, but I really want to make these with liqueur next because that was personally the flavour I wanted and miss:) Huge hit, they sold out, and they looked beautiful! For the pastry cream, the only thing I changed was that I used 2.5 tbs cornstarch instead of the mix of flour/starch.
Marcellina
Victoria, I love that your children were so thrilled when they came home! It's a great idea to dip the peach cookies in juice instead of liqueur but yes, you'll love the liqueur flavor when you make them next. I'm so glad that they replicated your family recipe and brought back such lovely memories!
Jessica Gregory
These are delicious. I do 2 things differently. 1. I add a whole candied walnut(or pecan) to the middle. (the peach pit!) 2. and I cut out little fondant leaves to zazz up presentation.
Marcellina
Cute additions!!
Colleen
Hello, if I wanted to freeze, do I freeze just the cookies? (Not the cream, right?)
Marcellina
Hi Colleen, I freeze the whole complete cookie - cream and all and it defrosts beautifully. I've tested over and over again - works every time.
Vicki
Can I use regular granulated sugar instead of castor sugar?
Marcellina
Hello Vicki, yes use granulated sugar. It may take a little longer to dissolve but beating the eggs and sugar for 10 minutes should get most of the sugar dissolved.
Kelly | Foodtasia
Marcellina, these peach cookies are so wonderful and very pretty! I love the tip about using peach juice to dip them into.
2pots2cook
You just brought back beautiful memories: my nonna used to make these pearls for every holidays ! Thank you dear !
angiesrecipes
These look freaking adorable and yummy..just like real peaches. Good job, Marcellina.
Anonymous
I use Rosso Antico in place of the cherry brandy which works very well. I dont scoop out any middle but rather sandwich the two halves with nutella. This combination works really well.....happy baking
Sarina Melchiorre
Yes that's exactly how I make mine Rosso Antico and nutella
Marcellina
Ooooh that sounds really good!
bake in paris
OMG, these look like real peaches.... I was surprised they are actually cookies 🙂 Clever!!
Sawadee from Bangkok,
Kris
Jane
Oh my gosh, Marcellina! These look so beautiful, intricate, and deliciously adorable! I've never seen anything quite like these before. I can see why they are saved for special occasions--they are special indeed!