Why I Love This Recipe

This recipe for Italian Peach Cookies is a cherished family tradition, and it brings back memories of festive occasions like weddings, bridal showers, and holidays. These beautiful pastries, shaped like peaches, are not just delicious but also visually stunning. The delicate flavors of the cookies, combined with the creamy filling and vibrant dipping syrup, make them a treat that’s both elegant and satisfying. Whether you’re preparing them for a special celebration or simply as a labor of love, these cookies are sure to impress.

Italian Peach Cookies Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 5 hours
Servings: 30 cookies
Calories: 320 kcal (per cookie)

Equipment

• Standing mixer with whisk and dough paddle attachments
• Cookie or baking sheets
• Parchment paper or silicone baking mats
• Small knife with a pointed tip
• Bowls for dipping and filling
• Sugar shaker (optional but helpful for sprinkling sugar)

Ingredients

Cookie Dough:

• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup vegetable oil
• 1/2 cup milk
• 6.5 cups all-purpose flour
• 4 teaspoons baking powder

Flavored Syrup:

• 1 cup sugar
• 2 cups water (divided)
• 1 stick cinnamon
• 2 tablespoons vanilla extract
• Peel of 1 medium orange
• Peel of 1 medium lemon
• 1 box peach-flavored gelatin (Jello)
• 1/2 teaspoon red food coloring (adjust as needed)
• Peach liqueur (optional)

Vanilla Pastry Cream:

• 4 cups milk
• 3.5 tablespoons sugar (sugar 1)
• 12 large egg yolks
• 7 tablespoons cornstarch
• 3/4 cup sugar (sugar 2)
• 1/2 cup butter
• 1/3 cup peach liqueur (optional but recommended)

For Decorating:

• 1 cup granulated sugar (for sprinkling)
• 30 real or artificial leaves

Instructions

Day 1: Make the Cookies

Prepare the Dough

1. Optional but recommended: Measure all ingredients beforehand for smooth preparation.
2. In the bowl of a standing mixer, beat eggs and sugar with the whisk attachment for 2 minutes until light and fluffy.
3. Add the oil and mix until incorporated.
4. Add the milk and mix again until smooth.
5. Combine baking powder with flour, then gradually add the dry mixture to the wet ingredients. Use the dough paddle attachment and mix until a soft, sticky dough forms.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.

Bake and Carve the Cookies

7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Use a cookie scoop or tablespoon to portion dough into 60-64 pieces. Shape each piece into a round ball with a slightly flattened top.
   • Tip: Use cooking spray on your hands to prevent the sticky dough from sticking.
9. Bake for 25-28 minutes until cookies are golden but not burnt. These cookies are intentionally overbaked to ensure they absorb syrup without falling apart.
10. While the cookies are still warm (but cool enough to handle), use a small knife to carve out the bottom of each cookie to create a hollow space for filling.

Make the Vanilla Pastry Cream

1. Combine milk and sugar 1 in a medium saucepan. Heat over medium-high heat until it starts to boil.
2. In a separate bowl, mix cornstarch with sugar 2. Add the egg yolks and mix thoroughly, ensuring not to introduce too much air.
3. Gradually pour 1/3 of the hot milk mixture into the egg mixture while whisking constantly.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat for 2 minutes, whisking continuously until thickened.
5. Remove from heat and stir in butter until melted. If using peach liqueur, stir it in now.
6. Cover the cream with plastic wrap (ensure the wrap touches the surface to prevent a skin from forming). Cool, then refrigerate until ready to use.

Day 2: Assemble and Decorate

Make the Flavored Syrup

1. In a saucepan, combine 1 cup water, sugar, orange peel, lemon peel, cinnamon stick, vanilla extract, and peach gelatin. Heat over medium flame for 5 minutes, stirring until sugar and gelatin dissolve.
2. Add red food coloring one drop at a time until the desired peachy color is achieved.
3. Remove from heat, then add the remaining 1 cup of water to cool the mixture. If desired, add peach liqueur to taste.

Fill and Decorate the Cookies

4. Arrange an assembly station with the carved cookies, pastry cream, dipping syrup, granulated sugar, and leaves.
5. Match cookies of similar size to form pairs.
6. Dip each cookie half into the syrup three times, allowing excess syrup to drip off. Fill each half with pastry cream and press the two halves together to form a peach shape.
7. Wipe any excess cream from the edges and place the assembled cookies on a lined baking tray.
8. Refrigerate the cookies for 2 hours to dry slightly. Sprinkle with granulated sugar and insert leaves for decoration.

Storage Instructions

• Refrigerator: Store assembled cookies in an airtight container for up to 4 days. They remain moist and flavorful.
• Pastry Cream: Can be made up to 2 days ahead and stored in the refrigerator. Do not freeze.
• Unfilled Cookies: Freeze unfilled cookies for up to 3 months. Fill and decorate the day before serving.

Notes and Tips

• Make-Ahead Schedule:
  • Day 1: Prepare, bake, and carve cookies. Make the pastry cream.
  • Day 2: Prepare the dipping syrup and assemble the cookies.
• Extra Cream: You’ll have about 1 pound of leftover pastry cream, perfect for enjoying as pudding.
• Dough Stickiness: Keep cooking spray handy to prevent sticking when shaping the cookies.
• Overbaking: Slightly overbaking ensures cookies hold up during syrup dipping. Avoid burning!
• Drying Before Sugar: Let cookies dry for 1-2 hours in the refrigerator before sprinkling sugar.

These Italian Peach Cookies are as delightful to make as they are to eat. They’re perfect for special occasions, showcasing your baking skills with a visually stunning and delicious result. Enjoy!