Italian Peach Cookies

Italian Peach Cookies (also known as “Pesche Dolci”) are a delicious, traditional Italian cookie that looks like peaches but tastes even better! They’re made with soft, cake-like cookies that are shaped like peaches and filled with a sweet, peach-flavored filling. After baking, the cookies are dyed to resemble real peaches and then coated in a syrup that gives them a delicious, juicy flavor. They are often served during holidays and special occasions, like Christmas or Easter.

Here’s a recipe for Italian Peach Cookies that you can try at home!

Table of Contents

Italian Peach Cookies Recipe (Pesche Dolci)

Ingredients:

For the Cookies:

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder

1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs

1 tsp vanilla extract
1/2 tsp almond extract (optional, for extra flavor)
1/4 cup milk

For the Filling:

1/2 cup apricot jam (or peach preserves, if available)
1/4 cup sweetened condensed milk

1 tbsp dark rum (optional, for flavor)
1/2 tsp vanilla extract

For the Syrup & Decoration:

1/2 cup peach nectar (or orange juice if peach nectar is unavailable)
1/4 cup water
1/4 cup granulated sugar

1-2 drops red food coloring (for peach color)
1-2 drops yellow food coloring (for peach color)
Granulated sugar, for coating

Instructions:

1. Prepare the Cookie Dough:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to combine the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, beat the eggs, milk, vanilla extract, and almond extract (if using) together until well combined.
Add the wet ingredients to the dry mixture and stir to form a dough. If the dough is too sticky, you can add a little more flour (a tablespoon at a time) until it is manageable.

2. Shape the Cookies:

Roll the dough into small balls, about 1-inch in diameter.

Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
Gently flatten each ball with your hand or a fork to create a little disc, but don’t press too hard – they should still hold their shape.

3. Bake the Cookies:

Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden on the edges and firm to the touch.

Once done, remove the cookies from the oven and let them cool completely on a wire rack.

4. Prepare the Filling:

In a small bowl, combine the apricot jam, sweetened condensed milk, dark rum (if using), and vanilla extract. Stir until smooth.
If the jam is chunky, you can heat it in the microwave for a few seconds to make it easier to mix, or blend it for a smoother texture.

5. Assemble the Peach Cookies:

Once the cookies have cooled, use a small knife or spoon to hollow out the centers of half of the cookies. You want to create little cookie “shells” that will hold the filling.
Fill the hollowed-out cookies with the peach-flavored filling. You can also spread the filling on top of the cookies if you don’t want to hollow them out completely.
Place the filled cookies together with another whole cookie, sandwich-style, to form a “peach” shape.

6. Make the Syrup & Coat the Cookies:

In a small saucepan, combine the peach nectar, water, and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the syrup has thickened slightly (about 5 minutes).
Remove from the heat and allow the syrup to cool slightly.
Add a few drops of red food coloring and yellow food coloring to the syrup, mixing well to create the peach color. Adjust the color until you get a nice peachy hue.

7. Dip and Coat the Cookies:

One at a time, dip the filled sandwich cookies into the peach syrup, ensuring they are well-coated. You can use a spoon to drizzle the syrup over the cookies if you prefer.
Once dipped, roll the cookies in granulated sugar to give them a sparkling finish.

8. Let the Cookies Set:

Allow the cookies to rest on a wire rack for about 30 minutes to let the syrup absorb and set. The cookies will absorb some of the syrup, giving them a nice juicy texture.

9. Serve and Enjoy!

Serve your Italian Peach Cookies as a special treat for the holidays or any occasion. They make a beautiful addition to a cookie tray and are sure to be a hit!

Tips:

Make Ahead: These cookies can be made a day or two in advance. The flavors will deepen as they sit.
Food Coloring: Adjust the food coloring to get the exact shade of peach you want. A little goes a long way!

Fillings: You can also experiment with different fillings, such as raspberry jam or chocolate hazelnut spread, if you prefer a twist on the classic peach flavor.

Italian Peach Cookies (Pesche Dolci) are as beautiful as they are delicious, with a rich, fruity flavor and a delightful texture. These little “peaches” are a perfect treat for special occasions and will surely impress your friends and family!