Italian Peach Cookies
Italian Peach Cookies are soft and tasty and each one is filled with a sweet surprise!
These cookies, known as “Pesche Dolci” which means sweet peaches, are pretty to look at and delightful to eat. Now you can make these at home with my easy step-by-step recipe!
What are Italian peach cookies?
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. Italian Peach Cookies are two soft cookies sandwiched together with pastry cream and 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. There are also versions from Austria and other Eastern European countries filled with a variety of combinations of jam, chocolate, and pastry cream.
Why you’ll love this recipe
- Step-by-step instructions: Don’t be daunted by how these look. Follow the step-by-step instructions and my tips for success.
- Make ahead: Prepare the pastry cream and unfilled cookies in advance and assemble the day before serving. This recipe is ideal for parties and celebrations.
- Adaptable: Change the filling for these cookies to create different flavors to suit your tastes.
Ingredients
Other than the basic cookie ingredients such as flour, butter, sugar, and eggs, you will need a few extra ingredients.
- Lemon zest: Wash the lemons well before zesting.
- Vanilla extract: Use extract, not essence for the best flavor. Alternatively, use half a split and scraped vanilla bean or half a teaspoon of vanilla paste.
- Baking powder: If you haven’t used this in a while, it may be a good idea to purchase another one. Baking powder is good for about 3 to 6 months.
- Milk: I prefer whole milk however use whatever you have.
- Italian pastry cream: traditionally these cookies are filled with vanilla pastry cream known as crema pasticcera in Italian. You’ll need more eggs, sugar, milk and vanilla extract plus flour and cornstarch to make it.
- Alkermes: an aromatic and lightly spicy Italian liqueur used in traditional pastries. Look for this in Italian import stores. It’s not always easy to find. See below for alternatives.
How to make Italian Peach Cookies
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 hole in the bottom of the cookie.
Fill with pastry cream and join cookie halves.
Dip in Alkermes then coat in sugar.
Substitutions
Alkermes is a traditional liqueur for these Italian favorites and gives an authentic flavor. It can be hard to find but there are alternatives.
- My mother always used cherry brandy instead – this is a good option.
- Use vodka or white rum with a few drops of red food coloring and yellow food coloring and sweetened with a little sugar.
- Red Vermouth such as Cinzano Rosso or Rosso Antico. Sweeten either with a little sugar.
- Peach Schnapps would be great.
- A Raspberry liqueur like Framboise.
Variations
Pastry cream makes a delicious filling but the options are endless.
- If you’re a chocolate fan, Nutella or any chocolate and nut spread is delicious.
- Substitute peach preserves or jam for vanilla pastry cream.
- Use my sweet ricotta recipe for a tasty filling.
- Try chocolate pastry cream instead of vanilla pastry cream.
Storage
Because these cookies are filled with pastry cream, store in an airtight container in the fridge for 5 days.
Tips for Success
- For best results, weigh the flour.
- If using cup measurements, stir the flour well then spoon it 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 overbake the cookies.
- 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 soften and the flavors meld.
FAQs
Yes! Substitute apple juice or peach juice colored with a few drops of red food coloring.
Not necessarily but this allows the cookies to soften and achieve the correct texture.
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.
More recipes you’ll love
- Crostoli
- Sponge Fingers
- Biscotti
- Italian Chocolate Cookies
- Italian Wedding Cookies
- Coffee Cupcakes
- Gluten Free Almond Cookies from It’s Not Complicated
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Italian Peach Cookies 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 (500 grams) all purpose flour
- 3 teaspoons baking powder
- pinch salt
- ⅓ cup (80mls) milk
- 1 cup Italian Pastry Cream
- ½ cup (120mls) Alkermes liqueur see notes for other suggestions
- ¾ cup (150 grams) 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 balls or crumble and sprinkle over stewed fruit.
- Fill each indent with pastry cream then join the two halves together.
- Pour the Alkermes liqueur into a small bowl. Dip each assembled peach cookie into Alkermes liqueur turning around so that the liqueur coats all sides. Don't over soak.
- Drain the cookies 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 measuring by cups, stir the flour well, spoon it into the cup, and avoid packing it down.
- Ensure the dough is soft and slightly sticky; add a little more milk if it feels too dry.
- Use a cookie scoop (#70) or weigh each portion (20g) to create evenly sized cookies.
- Roll the dough between your palms to form smooth balls.
- Avoid overbaking these cookies.
- Scoop or cut out the center while the cookies are still warm.
- After dipping in Alkermes, let the cookies rest on a wire rack to absorb the liquid before rolling them in sugar.
- Refrigerate for 12 hours to soften the cookies and blend the flavors.
- My mother always used cherry brandy, which is a fantastic option.
- Sweetened Vodka or white rum mixed with a few drops of red and yellow food coloring works well.
- Red vermouth, such as Cinzano Rosso or Rosso Antico, sweetened with a bit of sugar, is another choice.
- Peach schnapps also makes a delightful substitute.
Nutritional Estimate 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.
This updated recipe was first published on April 10, 2010.
Does the cookie end up being a bit like a sponge cake? I am looking for an Italian peach dessert that I got from a New York deli/store in the 80’s. It looked like a peach with a sponge cake texture (if I remember correctly) and cream center. I am wondering if these are the same or if I need to keep looking. Thank you!
The cookie bakes up firm but will soften after being filled with pastry cream and dipped in the liqueur. Allow the finished peach cookies to soften in the fridge for at least 12 hours before serving. Also it’s important not to overbake. The texture may not be exactly sponge cake maybe more like pound cake.
What do you recommend using instead of liqueur? I saw someone used peach juice, would that work? What kind of consistency does it need to have to be used?
Thanks!
Alkermes is a a thin syrup which a deep red color and has a warm almost spicy flavor. Peach juice alone wouldn’t give the cookies/cakes that beautiful rosy color. Add a few drops of red food coloring and a drop of two of yellow food coloring to achieve the peach-y color. Apple juice can be used in a similar way. Non-alcoholic, maraschino cherry syrup could be another option. Use something that you like the taste of. Another option would be to simmer raspberries with a cinnamon stick, a strip of orange peel, water and some sugar to taste. Once strained this makes a tasty syrup to dip the peach cookies into.
These are chilling in the fridge as I type. They are a cookie that I’ve always loved, especially from my favorite bakery in Toronto Canada. They were a little tricky for me when I was quickly dunking them in the liquor (I used Peach Schnapps & a drop of food coloring), as they slid around a little because of the filling. I remedied this by popping them in the freezer for 10-15 before drunking and dredging. Thank you for another great recipe!
You’re welcome, Lynn! Maybe you were a little generous with the filling which is what could cause that problem. That’s a great way to solve the problem, though!
Can pesche dolce be made with almond flour
No, I don’t think that would work. Try something different like my Peanut Butter Almond Flour cookies.
I love your cookies, but I don’t understand, what do you mean “dip the cookies in liqueur”, do you have any video, so I can see it.
Beverly, I don’t have a video at the moment but I will work on one. In the meantime, I’ll update the instructions. You need to pour the liqueur into a small bowl then put the assembled cookie into the liqueur and turn it around so that all the outside is coated. Don’t over soak. Hope that helps.