Italian Peach Cookies

These Italian peach cookies don't require a trip to Italy! You can make these adorable and delicious treats without Alchermes liqueur or advanced baking skills.

Print Pin

Course: Desserts

Cuisine: Italian

Keyword: italian peach cookies

Prep Time: 1

Cook Time: 12

Total Time: 1 12

Servings:

Calories: 307kcal

Author: Louisa

Equipment

Ingredients

2 eggs, room temperature
1 cup granulated sugar plus extra for rolling
3/4 cup unsalted butter, melted
1/2 tsp vanilla extract
3 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
Peach jam for filling
Red food coloring gel
Mint leaves for garnish

Instructions

Gather the ingredients.
Preheat the oven to 350°F. Line your baking tray with parchment paper.
Beat the eggs and sugar for 10 minutes, then whisk in the melted butter and vanilla extract until creamy.
Sift the dry ingredients together and stir them into the wet ingredients.
Add milk, 1 tablespoon at a time, until a soft dough forms.
Scoop out portions of dough and shape them into small balls.
Arrange the cookie dough balls on the baking tray, making sure there’s room between them.
Bake the Italian peach cookies for 12 minutes.
While the cookies are still warm, use a knife to gently hollow out their centers.
Fill the cookie centers with peach jam. Press one cookie on top of another to make a sandwich. Repeat with the rest of the cookies.
To make these cookie sandwiches look more like peaches, dip them in the remaining milk mixed with red food coloring. Let them drain on a wire rack, then roll them in sugar.
Finally, decorate the peach cookies with mint leaves.

Notes

Place a whole almond in the center of each cookie sandwich to simulate a peach pit!
For the best texture, refrigerate your Italian Peach Cookies for at least 12 hours before serving.
You can store your peach cookies in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Nutrition