Description
These Peach Italian Cookies are soft, delicate cookies filled with peach curd that resemble real peaches. Dipped in a peach-flavored syrup and coated with sugar, they capture the essence of fresh peaches both in flavor and appearance. Inspired by the traditional Italian Peschi Dolci, these delightful cookies are perfect for a dessert or special occasion treat.
Ingredients
Scale
Cookie Dough
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup olive oil (extra virgin for more flavor or light for less flavor)
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
Peach Syrup
- ¾ cup sugar
- 1½ cups water
- 1 lemon (juiced and zested)
- ¼ cup peach liquor or peach soju
- Yellow food coloring (as needed)
- Red and/or pink food coloring (as needed)
Filling and Topping
- 1 cup peach curd (or jam)
- ½ cup granulated sugar (for coating)
- 12 fresh basil leaves (or mint leaves)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together 1 cup granulated sugar, eggs, olive oil, milk, vanilla extract, and sea salt until well combined. In a separate bowl, sift together all purpose flour and baking powder, then gradually add to the wet ingredients, mixing until a smooth dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up and make it easier to handle.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Divide the dough into 24 equal portions. Roll each portion into a ball about 1.5 inches in diameter. Flatten half of the balls slightly and place a small spoonful of peach curd in the center, then cover with another flattened dough ball to form a peach-shaped cookie. Pinch edges gently to seal.
- Bake the Cookies: Place the cookies on a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes or until lightly golden. Remove and let cool completely.
- Make the Peach Syrup: In a saucepan, combine sugar, water, lemon juice, lemon zest, and peach liquor. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for about 10 minutes, then add yellow and red/pink food coloring to create a peach-like color. Remove from heat and allow the syrup to cool slightly.
- Dip the Cookies: Dip each cooled cookie into the warm peach syrup, soaking briefly to absorb the flavor. Place cookies on a rack and allow excess syrup to drip off.
- Coat with Sugar: Roll the syrup-coated cookies in granulated sugar to mimic the peach’s fuzzy skin. Place on a tray to set.
- Decorate: Use fresh basil or mint leaves to create the peach stem, attaching gently to each cookie for an authentic look.
- Serve and Enjoy: Arrange the cookies on a platter and serve at room temperature. They are best enjoyed within 2 days for optimal freshness and flavor.
Notes
- Use extra virgin olive oil for a richer flavor or light olive oil if you prefer a more neutral taste.
- Substitute peach jam if peach curd is not available; ensure it is thick to avoid soggy cookies.
- Keep cookies refrigerated if storing for more than a day, but bring to room temperature before serving.
- Adjust food coloring carefully to achieve a natural peach hue without overpowering the cookies.
- These cookies closely resemble a peach both in look and flavor, making them a fun and impressive dessert for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 49 g
- Sodium: 71 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 28 mg
