Description
These Homemade Italian Peach Cookies are delicate, soft sandwich cookies filled with luscious Italian pastry cream and infused with a hint of lemon zest and Alkermes liqueur. Perfectly baked until pale and soft, then soaked and rolled in sugar, they offer a delightful combination of textures and flavors that will impress any guest.
Ingredients
Scale
Cookie Dough
- 3 large Eggs (fresh for best flavor)
- 150 g Castor Sugar (granulated sugar is a substitute)
- 100 g Unsalted Butter (melted and cooled)
- 1 tbsp Lemon Zest (can substitute with orange zest)
- 1 tsp Vanilla Extract
- 250 g All-Purpose Flour (gluten-free flour can be used)
- 1 tsp Baking Powder
- 1 pinch Salt
- 50 ml Milk (non-dairy milk for vegan version)
Filling and Coating
- 300 g Italian Pastry Cream (or flavored whipped cream)
- 50 ml Alkermes Liqueur (or cherry brandy)
- 100 g Granulated White Sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line your baking trays with non-stick paper to prevent sticking and ensure even baking.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and castor sugar together until the mixture becomes pale and thick, which takes about 10 minutes. This step incorporates air for a light texture.
- Add Butter and Flavorings: Mix in the melted and cooled unsalted butter, lemon zest, and vanilla extract into the egg mixture until fully combined and creamy.
- Sift and Fold Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this into the egg mixture, alternating with the milk to create a smooth, consistent dough.
- Shape and Bake: Shape the dough into small balls, each weighing roughly ¾ oz (about 21 grams). Place them on the prepared baking trays and bake for 10-12 minutes until the cookies are pale and soft to the touch.
- Create Cavity and Fill: While the cookies are still warm, pierce the bottom of each one to create a small cavity. Fill this cavity generously with Italian pastry cream or flavored whipped cream.
- Assemble Sandwiches: Pair two cookie halves by sandwiching them together with the cream filling inside.
- Soak and Coat: Emulsify the assembled cookies by briefly soaking them in Alkermes liqueur (or cherry brandy), then drain on a wire rack. Roll the soaked cookies in granulated white sugar for a sweet, sparkling coating.
- Refrigerate: Place the cookies in the refrigerator and chill for at least 12 hours to allow the flavors to meld and the texture to set before serving.
Notes
- For a vegan version, use non-dairy milk and substitute the pastry cream with flavored whipped coconut cream.
- Gluten-free flour can be used in place of all-purpose flour to accommodate gluten sensitivities.
- Alkermes liqueur can be substituted with cherry brandy or any sweet red liqueur for a similar effect.
- Refrigeration time is crucial for the best flavor and texture, so avoid shortening it.
- Use fresh eggs for best taste and texture in the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian peach cookies, Italian pastry cream cookies, Alkermes cookies, sandwich cookies, Italian dessert, homemade cookies
