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 (approximately ¾ of an ounce or 20 grams) 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 thaw 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
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
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 (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 (approximately ¾ of an ounce or 20 grams) 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.) 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.
Some cookies had crack on the side or top why is this happening
Small cracks are normal. If you look closely at mine you’ll see little cracks. Cookies crack because the outside has set while the inside is still soft and expanding due to the baking powder. If you don’t like the cracks, you could experiment with different oven temperatures – a lower temperature may allow the outside of the cookie to remain soft while inside expands.
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.
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!
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.
Cute additions!!
Hello, if I wanted to freeze, do I freeze just the cookies? (Not the cream, right?)
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.
Can I use regular granulated sugar instead of castor sugar?
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.
Marcellina, these peach cookies are so wonderful and very pretty! I love the tip about using peach juice to dip them into.
You just brought back beautiful memories: my nonna used to make these pearls for every holidays ! Thank you dear !
These look freaking adorable and yummy..just like real peaches. Good job, Marcellina.
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
Yes that’s exactly how I make mine Rosso Antico and nutella
Ooooh that sounds really good!
OMG, these look like real peaches…. I was surprised they are actually cookies 🙂 Clever!!Sawadee from Bangkok,Kris
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!
Ummm I had never heard this name before.They look delicious!
You really had me fooled there for a minute! I thought they were real peaches so very well done. What a great way to fool the senses! As for me, I am also always on the lookout for great new recipes for gatherings… this will definitely be something to try.
These are beautiful and so elegant. I have the "what to make?" dilema ALL the time.
This is a really cool recipe!
It kind of reminds me of huevos falsos, where you use peaches to make something that looks like an egg.
Wow! They really look like little peaches. Way too cute. I'm definitely going to try them out soon. Very cool.
Wow! These really are an impressive dessert. I never would have guessed how they were made.
Oh my! I really thought they were fruit when I first looked at them. They are so beautiful!!
These are beautiful! Next time I need a project, I'm turning to these – I bet they taste wonderful, too!
They look gorgeous! Brava Marcellina! 🙂
These are just beautiful – a great special occasion dessert I've been wanting to try for a long, long time.