Peach Italian Cookies
Serves 12
40 mins prep
15 mins cook
60 mins chill
55 mins total
These Peach Italian cookies are two soft cookies filled with peach curd, that resemble a real peach. They're dipped in a peach flavored syrup and are full of peach flavor! The cookies are coated in sugar to resemble the fuzzy peach coating on real peaches. Inspired by a popular Italian cookie called Peschi Dolci - these peach look-alike cookies are beloved all over the world.
Olive Oil Cookie Dough
Lemon Peach Syrup
Filling and assembly
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Olive Oil Cookie Dough
In a large bowl or stand mixer, combine sugar and eggs. Whip them together with an electric mixer until thick, creamy, and lightened in color - for about 5 minutes.
⅕ cup granulated sugar⅓ large eggsAdd olive oil, milk, vanilla extract, and salt into the egg mixture and mix to combine.
⅕ cup olive oil½ tablespoons milk⅕ teaspoon sea salt⅕ tablespoon vanilla extractSift the flour and baking powder into the wet ingredients and fold the cookie dough with a spatula until it forms a soft cookie dough.
½ cups all purpose flour⅓ teaspoons baking powderPop the cookie dough into the fridge for 1-2 hours, to give the flour plenty of time to hydrate. Once the dough is almost done chilling, preheat the oven to 355°F (180°C), and line a cookie sheet with parchment paper.
Use a 2 tablespoon scoop to portion the cookie dough into about 24 cookies.
Then, roll the portioned cookie dough into smooth balls between your palms. The dough might be a bit sticky - if it sticks to your hands, moisten your hands lightly with a bit of water.
Place the cookie dough balls onto a parchment lined baking sheet, leaving about 2 inches of space between each cookie.
Bake the cookies on the parchment lined baking sheet, leaving 2 inches of space between each cookie, for 11-12 minutes. The cookies are ready when the bottoms are golden brown on the bottoms. Don't underbake them or they will fall apart during assembly.
As soon as the cookies are cool enough to touch, use a small sharp knife to cut out the centers of the cookies from the bottom. You want to do this while they're still warm or else the cookies can break apart. This creates space for filling them with peach curd.
Lemon Peach Syrup
Combine sugar and water in a medium saucepan.
⅕ cup sugar¼ cups waterPeel just the zest off the lemon, avoiding the white pith, and add it into the saucepan. Cut the lemon in half and add the juice as well.
⅕ lemonHeat the syrup on medium heat until it comes to a boil and remove from heat, letting the lemon zest steep in the syrup.
Once the syrup comes to room temperature, remove the lemon zest. Add the peach liquor or peach soju and mix to combine.
⅕ cup peach liquor or peach sojuDivide the syrup in half between two bowls. Add red and pink food coloring into one bowl, and yellow food coloring into the second bowl. You want the syrup to be very brightly colored so that the color shows up on the cookies.
yellow food coloringred and/or pink food coloring
Assembly
Add peach curd into each peach half. Sandwich the halves together. Repeat with all of the cookie halves.
⅕ cup peach curdQuickly dip half the sandwiched cookie into the red syrup, and the second half into the yellow syrup. You want to do this really quickly to prevent the cookie from getting soggy.
Place the cookie into a tray and sprinkle it with granulated sugar on all sides. For a sweeter cookie, roll it in granulated sugar.
⅕ cup granulated sugarPlace a leaf of basil or mint into the top of each cookie right before serving and enjoy!
2 fresh basil leaves
