½cupAlkermes liqueur(see notes for other suggestions)
¾cupgranulated white sugar
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.
Italian Peach Cookies - Pesche Dolci https://www.marcellinaincucina.com/pesche-dolci-2/