These exquisite Italian peach cookies, a cherished family recipe, are a delightful blend of tradition and irresistible flavor. Their charming peach shape, coupled with a delicate sweet syrup and rich cream filling, makes them a centerpiece for special occasions like weddings, bridal showers, and Christmas celebrations. This recipe yields approximately 30 cookies, and can easily be doubled for larger gatherings. This guide provides a step-by-step journey to create these delectable treats, capturing the essence of Italian dessert artistry.
Ingredients
For the Cookie Dough:
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- ½ cup milk
- 6.5 cups all-purpose flour
- 4 teaspoons baking powder
For the Syrup for Dipping:
- 1 cup granulated sugar
- 2 cups water, divided (1 cup and 1 cup)
- 1 cinnamon stick
- 2 tablespoons vanilla extract
- Zest from 1 orange
- Zest from 1 lemon
- 1 box peach-flavored gelatin
- ½ teaspoon red food coloring (adjust as needed)
- Peach liqueur (optional)
For Vanilla Pastry Cream:
- 4 cups milk
- 3.5 tablespoons granulated sugar (Sugar 1)
- 12 large egg yolks
- 7 tablespoons cornstarch
- ¾ cup granulated sugar (Sugar 2)
- ½ cup unsalted butter
- ⅓ cup peach liqueur (optional, but highly recommended)
For Assembly and Decoration:
- 1 cup granulated sugar (for decoration)
- 30 leaves (real or artificial) for garnish
Instructions
1. Making the Cookie Dough:
Before starting, measure all ingredients for a smooth process. In a stand mixer with a whisk attachment, beat the eggs and sugar on medium-high speed for about 2 minutes, until light and fluffy. Add the vegetable oil and mix until incorporated. Add the milk and mix until smooth.
In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the wet ingredients in the stand mixer, mixing until a soft, sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to firm up the dough for easier shaping.
2. Baking the Cookies and Carving:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, portion the dough into 60-64 pieces. Shape them into round, slightly flattened balls. Lightly spray your hands with cooking spray to prevent sticking.
Bake for 25-28 minutes, until golden brown and slightly overbaked for durability during dipping and filling. Cool slightly, then use a small, pointed knife to carve out the bottom of each cookie, creating space for the pastry cream.
3. Preparing the Pastry Cream Filling:
This can be made ahead of time. In a medium saucepan over medium-high heat, combine milk and Sugar 1, stirring occasionally until almost boiling. In a separate bowl, whisk together cornstarch and Sugar 2. Add egg yolks and whisk gently.
When the milk mixture is almost boiling, pour a third of it into the egg mixture, whisking constantly. Pour this egg mixture back into the saucepan with the remaining milk. Cook over medium-high heat for 2 minutes, whisking continuously until thickened.
Remove from heat and stir in butter until melted. Add peach liqueur (optional) and mix well. Cover the cream with plastic wrap, touching the surface to prevent a skin from forming, and refrigerate until cool.
4. Making the Syrup for Dipping:
In a saucepan, combine 1 cup water, granulated sugar, cinnamon stick, vanilla extract, orange zest, lemon zest, and peach gelatin. Heat over medium heat for about 5 minutes, stirring until sugar is dissolved. Add red food coloring to achieve the desired peach color, then remove from heat. Add the remaining 1 cup of water to dilute the syrup and cool slightly. Add peach liqueur (optional) to taste. The syrup should be sweet and peachy with hints of citrus and spice.
5. Assembling the Cookies:
Set up a decorating area with carved cookies, syrup, and pastry cream. You may want to line your work area with parchment paper to catch any drips.
Dip each cookie into the syrup 2-3 times, allowing excess to drip off. Fill each half with pastry cream. Press halves together to form a sandwich shape, being careful not to overfill. Place filled cookies on a parchment-lined baking tray.
6. Decorating and Storing the Cookies:
Sprinkle cookies with granulated sugar and place a decorative leaf on top. Refrigerate for about 2 hours to allow the syrup to set and cookies to firm up.
Store in the refrigerator for up to 3-4 days. They are best enjoyed within a few days of assembly.
Peach Cookies Recipe
Duration
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Servings: 30 cookies
Calories: 320 kcal per cookie
Ingredients
For the Dough:
- 4 large eggs (room temperature)
- 2 cups granulated sugar
- 1 cup vegetable oil
- ½ cup milk
- 6.5 cups all-purpose flour
- 4 teaspoons baking powder
For the Syrup:
- 1 cup sugar
- 2 cups water (divided)
- 1 cinnamon stick
- 2 tablespoons vanilla extract
- Zest of 1 orange and 1 lemon
- 1 box peach gelatin
- ½ teaspoon red food coloring
- Optional: peach liqueur
For the Pastry Cream:
- 4 cups milk
- 3.5 tablespoons sugar
- 12 large egg yolks
- 7 tablespoons cornstarch
- ¾ cup sugar
- ½ cup butter
- ⅓ cup peach liqueur (optional)
For Decoration:
- 1 cup sugar
- 30 leaves (real or artificial)
Instructions
Make the Dough:
Beat eggs and sugar together until fluffy. Add oil and milk, mixing well. In a separate bowl, combine flour and baking powder, then add this mixture to the dough. Chill the dough for 2 hours.
Bake Cookies:
Preheat the oven to 350°F. Shape the dough into round, flattened balls and bake for 25-28 minutes, or until golden. Once baked, carve out the bottoms of the cookies while they are still warm.
Prepare the Pastry Cream:
Heat milk and sugar 1 until it begins to boil. In a separate bowl, mix cornstarch, sugar 2, and egg yolks. Combine this mixture with the milk mixture and cook until thickened. Stir in the butter and optional peach liqueur. Chill the pastry cream.
Make the Syrup:
In a saucepan, heat water, sugar, cinnamon, vanilla, and the zest of the orange and lemon. Add the peach gelatin and food coloring. Let it cool and add the optional peach liqueur.
Assemble the Cookies:
Dip each cookie into the prepared syrup, fill with the chilled pastry cream, and sandwich the cookies together. Sprinkle with granulated sugar and decorate with leaves. Refrigerate for 2 hours before serving.
Storage
Store cookies in the refrigerator for up to 3-4 days.
Nutrition (per serving)
- Calories: 320 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 8g
- Sugar: 32g
Make-Ahead Tips
Cookies can be prepared in advance and stored for up to 3 days. Pastry cream can be made up to 2 days ahead.
The cookies can be frozen before filling and decorating, but it’s best to assemble them the day before serving.