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    Home » Italian Desserts

    Italian Peach Cookies

    Published: Aug 11, 2020 · Modified: Nov 17, 2020 by Marcellina

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    Text with image. Text reads Traditional Italian Peach Cookies. Image is three Italian peach cookies in glass bowl with more cookies in the background

    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.

    three Italian peach cookies in glass bowl with more cookies in the background
    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.

    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

    six images showing how to make Italian peach cookies
    How to make this recipe

    Preparing these cookies is quite simple and you'll be thrilled with the results.

    1. Whisk together eggs and sugar. Then beat in butter, lemon rind and vanilla.
    2. Stir in flour, baking powder and milk.
    3. Roll into balls and bake.
    4. While still warm cut out or scoop out a small whole in the bottom of the cookie.
    5. Fill with pastry cream and join cookie halves.
    6. Dip in Alkermes then coat in sugar.

    Tips for success

    Italian Peach Cookies cut in half with cut side showing; more cookies in the background
    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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    three Italian peach cookies in glass bowl

    Italian Peach Cookie Recipe

    A traditional Italian dessert consisting of two soft cookies sandwiched together with pastry cream then dipped in liqueur to resemble a peach.
    5 from 78 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 12 minutes
    Total Time: 1 hour 12 minutes
    Servings:26 cookies
    Author: Marcellina

    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
    Prevent your screen from going dark

    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.
    Recipe adapted from the Broxholm Road blog and Rosetta Constantino's Southern Italian Desserts.
    FAQ's
    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.

    Nutritional Information Per Serving

    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

    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.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Vittoria

      March 07, 2023 at 9:06 pm

      5 stars
      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.

      Reply
      • Marcellina

        March 08, 2023 at 8:13 am

        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!

        Reply
    2. Jessica Gregory

      January 07, 2022 at 8:28 am

      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.

      Reply
      • Marcellina

        January 07, 2022 at 10:05 am

        Cute additions!!

        Reply
    3. Colleen

      August 06, 2021 at 10:50 am

      5 stars
      Hello, if I wanted to freeze, do I freeze just the cookies? (Not the cream, right?)

      Reply
      • Marcellina

        August 07, 2021 at 9:06 am

        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.

        Reply
      • Vicki

        December 14, 2022 at 8:34 pm

        Can I use regular granulated sugar instead of castor sugar?

        Reply
        • Marcellina

          December 15, 2022 at 8:02 am

          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.

          Reply
    4. Kelly | Foodtasia

      August 14, 2020 at 5:48 am

      5 stars
      Marcellina, these peach cookies are so wonderful and very pretty! I love the tip about using peach juice to dip them into.

      Reply
    5. 2pots2cook

      August 11, 2020 at 10:31 pm

      5 stars
      You just brought back beautiful memories: my nonna used to make these pearls for every holidays ! Thank you dear !

      Reply
    6. angiesrecipes

      August 11, 2020 at 6:48 pm

      These look freaking adorable and yummy..just like real peaches. Good job, Marcellina.

      Reply
    7. Anonymous

      March 01, 2012 at 9:50 am

      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

      Reply
      • Sarina Melchiorre

        December 27, 2019 at 12:58 pm

        Yes that's exactly how I make mine Rosso Antico and nutella

        Reply
        • Marcellina

          December 27, 2019 at 9:06 pm

          Ooooh that sounds really good!

          Reply
    8. bake in paris

      April 23, 2010 at 3:27 am

      OMG, these look like real peaches.... I was surprised they are actually cookies 🙂 Clever!!

      Sawadee from Bangkok,
      Kris

      Reply
    9. Jane

      April 16, 2010 at 2:20 am

      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!

      Reply
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