🍑 Pesche Dolci (Italian peach cookies)
Ingredients
- 3 eggs
- 200 g sugar
- 115 g melted butter
- 80 ml milk
- 1 tsp vanilla extract
- 500 g all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 300 g ricotta
- 60 g peach jam
- Zest of 1 orange
- 120 ml peach liqueur or peach juice
- Red and yellow food colouring
- 100 g sugar for coating
- Mint leaves
Method
- Preheat the oven to 180 °C (350 °F) and line two trays with parchment.
- Whisk the eggs and sugar 2 min, until pale and slightly frothy.
- Add the warm melted butter, milk, vanilla and lemon zest, and whisk smooth.
- Sift the flour, baking powder and salt over it, then fold in with a spatula. The dough should be soft without being too sticky.
- Roll 30 g balls, flatten them slightly and space them 2 to 3 cm apart. Bake 10 to 12 min: the tops should stay pale, only the bottoms colour.
- While still warm, scoop a small cavity in the flat side of each cookie with a paring knife or small spoon.
- Keep the crumbs aside: they can go into the filling.
- Mix the ricotta, peach jam, vanilla and orange zest, and put the filling in a piping bag.
- Pipe into the cavity of one cookie and press a second gently on top, to form the peach.
- Pour the peach liqueur into two bowls: red colouring in one, yellow in the other. Set out a third bowl with the sugar.
- Dip one side ONE SECOND in the yellow and the other in the red — do not let it soak or the cookie goes soggy. A brush gives more control.
- Roll straight away in the sugar.
- Chill at least 2 hours: the cookies soften and take on the flavour.
- Decorate with a mint leaf as a stem just before serving.
Adapted from The Cooking Foodie (YouTube)
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