Description
Peach Italian Cookies are delightful soft cookies shaped and colored to resemble real peaches. Filled with luscious peach curd, dipped in peach-flavored syrup, and coated with sugar to mimic the fuzzy exterior of a peach, these cookies are inspired by the traditional Italian Peschi Dolci. They offer a vibrant mix of sweet peach flavors enhanced with hints of lemon and fresh basil, making them a perfect treat for any occasion.
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
Coloring
- Yellow food coloring (as needed)
- Red and/or pink food coloring (as needed)
Filling & Coating
- 1 cup peach curd (or jam)
- ½ cup granulated sugar
- 12 fresh basil leaves (or mint leaves)
Instructions
- Prepare the Dough: In a large mixing bowl, combine 1 cup granulated sugar, 2 large eggs, ½ cup olive oil, 3 tablespoons milk, 1 tablespoon vanilla extract, and ¼ teaspoon sea salt. Mix well until smooth.
- Add Dry Ingredients: Sift together 3 cups all-purpose flour and 2 teaspoons baking powder. Gradually incorporate the dry ingredients into the wet mixture to form a soft, pliable dough.
- Shape Cookies: Divide the dough into 24 equal pieces. Shape each piece into small round balls. Press two balls together gently with a basil leaf or mint leaf between to create the filling pocket.
- Add Filling: Spoon about 1 teaspoon of peach curd or jam in the center of one dough ball before sealing with the second ball, making sure the edges are well pressed to avoid leakage during baking.
- Bake Cookies: Place the shaped cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until lightly golden on the bottom but still soft.
- Prepare Peach Syrup: In a saucepan, combine ¾ cup sugar, 1½ cups water, juice and zest of 1 lemon, and ¼ cup peach liquor or peach soju. Bring to a gentle boil, stirring to dissolve sugar. Remove from heat and allow to cool slightly.
- Coloring the Cookies: Prepare food coloring by mixing yellow and red/pink to achieve a peach-like hue. After baking, dip each cookie in the peach syrup, then use a brush or sponge to apply the food coloring for a realistic peach appearance.
- Coat with Sugar: Roll the dipped and colored cookies in ½ cup granulated sugar to mimic the fuzzy peach exterior. Allow to dry slightly before serving.
- Serve: Arrange the cookies on a platter, optionally garnished with fresh basil or mint leaves for added aroma and presentation. Enjoy the peach-flavored Italian cookies fresh.
Notes
- Use extra virgin olive oil for a richer flavor or light olive oil for a subtler taste in the dough.
- Room temperature eggs help incorporate air better for softer cookies.
- If peach curd is not available, substitute with quality peach jam or preserves.
- The basil leaf between cookies adds subtle herbal notes and prevents sticking; mint can be used as an alternative.
- The sugar coating creates the characteristic fuzzy texture resembling real peaches.
- Be gentle when dipping cookies in syrup to avoid breaking them.
- Food coloring should be applied sparingly and blended well to achieve a natural peach color.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- 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
