Description
Peach Italian Cookies are delicate, soft cookies filled with luscious peach curd that mimic the appearance and flavor of real peaches. These delightful treats are dipped in a vibrant peach-flavored syrup and coated in sugar to create a fuzzy, peach-like exterior. Inspired by the traditional Italian Peschi Dolci, these cookies combine the sweetness of peach with subtle hints of lemon and basil, making them a perfect dessert to impress and indulge.
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-Flavored Syrup
- ¾ cup sugar
- 1½ cups water
- 1 lemon (juiced and zested)
- ¼ cup peach liquor or peach soju
- Yellow food coloring (as needed)
- Red and/or pink food coloring (as needed)
Fillings and Coating
- 1 cup peach curd (or jam)
- ½ cup granulated sugar
- 12 fresh basil leaves (or mint leaves)
Instructions
- Prepare the Dough: In a mixing bowl, combine 1 cup granulated sugar and 2 large eggs until well blended. Add ½ cup olive oil, 3 tablespoons milk, 1 tablespoon vanilla extract, and ¼ teaspoon sea salt, mixing thoroughly.
- Incorporate Dry Ingredients: Sift together 3 cups all-purpose flour and 2 teaspoons baking powder, then gradually add to the wet mixture until a dough forms. Knead lightly until smooth and well combined.
- Shape the Cookies: Divide the dough into small portions and flatten each into discs. Place a small amount of peach curd in the center of one disc, then cover with another disc and seal edges gently, forming a peach-shaped cookie.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place cookies on a baking sheet lined with parchment paper, spacing evenly. Bake for 15 minutes or until lightly golden. Remove and cool completely.
- Make the Peach Syrup: In a saucepan, combine ¾ cup sugar, 1½ cups water, lemon juice and zest from 1 lemon, and ¼ cup peach liquor or peach soju. Bring to a boil, stirring until sugar dissolves. Add yellow and red/pink food coloring as needed to achieve a peach hue. Remove from heat and let cool slightly.
- Dip the Cookies: Dip each cooled cookie gently into the peach syrup, then set aside on a wire rack to allow excess syrup to drain and to soak in flavor.
- Coat with Sugar and Garnish: Sprinkle or roll each dipped cookie in ½ cup granulated sugar to mimic the fuzzy peach skin. Garnish with fresh basil or mint leaves to add a fresh herbal note and enhance presentation.
Notes
- The cookies resemble real peaches both in appearance and flavor thanks to the peach syrup dip and sugar coating.
- Using extra virgin olive oil will give a richer flavor, while light olive oil keeps the taste milder.
- If peach curd is unavailable, use peach jam or preserves as a substitute for the filling.
- Handle the cookies gently during dipping to prevent breakage.
- Allow syrup to cool moderately before dipping to avoid melting the sugar coating prematurely.
- Fresh basil adds a subtle herbal contrast but can be replaced with mint leaves if preferred.
Nutrition
- Serving Size: 1 serving
- 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
