Description
These Peach Italian Cookies are soft, delicate cookies filled with luscious peach curd and dipped in a peach-flavored syrup, giving them the appearance and flavor of real peaches. Coated in sugar to mimic the fuzzy skin of peaches, they’re an elegant and delicious treat inspired by the traditional Italian Peschi Dolci, perfect for dessert or special occasions.
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 (360 g)
- 2 teaspoons baking powder
Peach Syrup and Filling
- 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)
- 1 cup peach curd (or jam)
Coating
- ½ cup granulated sugar
- 12 fresh basil leaves (or mint leaves)
Instructions
- Prepare the dough: In a large bowl, whisk together granulated sugar, eggs, olive oil, milk, vanilla extract, and sea salt until smooth and combined.
- Combine dry ingredients: In a separate bowl, sift together all purpose flour and baking powder, then gradually incorporate into the wet ingredients until a soft dough forms.
- Shape the cookies: Divide the dough into small balls about the size of walnuts, flatten slightly, and place on a baking sheet lined with parchment paper.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 15 minutes or until lightly golden and cooked through. Remove and let cool completely.
- Make peach syrup: In a saucepan, combine sugar, water, lemon juice and zest, and peach liquor. Bring to a boil, then reduce heat and simmer for 5–7 minutes. Stir in yellow and red/pink food coloring to achieve a peach-like color. Remove from heat and let cool slightly.
- Assemble the peaches: Pair up the cookie halves. Spread peach curd generously on the inner side of one cookie and sandwich with the matching half gently.
- Dip cookies in syrup: Dip each sandwiched cookie briefly into the peach syrup to coat evenly, allowing them to soak just enough to absorb flavor without falling apart.
- Coat with sugar: Roll the dipped cookies in granulated sugar to mimic the peach’s fuzzy skin texture.
- Add leafy stem: Insert a fresh basil or mint leaf on top of each cookie to resemble the peach stem and add a touch of fragrance.
- Serve and enjoy: Allow cookies to set slightly before serving. These peach Italian cookies are best enjoyed fresh or within a day for optimal texture and flavor.
Notes
- Use extra virgin olive oil for more pronounced flavor or light olive oil for a milder taste.
- If peach curd is unavailable, high-quality peach jam works well as a substitute.
- Adjust food coloring carefully to get the most realistic peach tones without overpowering natural flavors.
- Ensure eggs are at room temperature for better dough consistency.
- Cookies are delicate after dipping—handle gently to prevent breaking.
- Fresh basil leaves add authenticity but can be substituted with mint for a different fresh note.
- These can be stored in an airtight container for up to two days but are best served fresh.
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
