Crispy Italian Peach Cookies
Italian Peach Cookies are delicate, custard-filled sandwich cookies dipped in Alchermes liquor and rolled in sugar to resemble peaches.
Calories:
Ingredients
For the Cookie Dough
- 2 cups + 1 tbsp 270 g all-purpose flour
- ½ cup 100 g white granulated sugar
- 1 tsp baking powder
- 1 egg room temperature
- ¼ cup 60 ml whole milk (room temperature)
- ¼ cup 55 g unsalted butter (room temperature)
- ½ tsp vanilla extract
- ¼ tsp salt
For the Vanilla Custard
- 1⅓ cup 330 ml whole milk (room temperature)
- 3 egg yolks room temperature
- ½ cup 100 g white granulated sugar
- 3 tbsp 20 g cornstarch
For the Chocolate Custard
- 1½ tbsp 30 ml whole milk (room temperature)
- 3 tbsp 24 g powdered sugar
- 2 tbsp 15 g unsweetened cocoa powder
For Decorating
- ¼ cup 60 ml Alchermes liquor*
- ⅔ cup 130 g white granulated sugar
- Fresh mint leaves
Instructions
- Preheat oven to 320°F (150°C), fan off, and mix all dough ingredients into a thick, smooth dough.
- Divide dough into 18 balls, place on parchment-lined trays, press gently, bake 12–15 minutes until lightly golden, then cool completely.
- Carefully hollow out the center of each cooled cookie using a spoon or knife.
- Heat milk, temper egg yolks with sugar and cornstarch, then cook gently until thick and bubbling.
- Add vanilla to custard and divide in half, then mix cocoa, milk, and powdered sugar into one half and reheat until smooth; cool both.
- Fill half the cookies with vanilla custard and half with chocolate, then sandwich one of each together.
- Dip assembled cookies briefly in Alchermes, roll in sugar, chill 3–4 hours or overnight, and garnish with mint before serving.