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!
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!
