Description
Peach Italian Cookies are soft, peach-shaped cookies filled with peach curd and dipped in a peach-flavored syrup, coated with sugar to mimic the fuzzy exterior of real peaches. Inspired by the Italian Peschi Dolci, these delightful treats combine a tender cookie with fruity, refreshing flavors and a subtle hint of basil for a unique gourmet experience.
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 (360 g)
- 2 teaspoons baking powder
Peach Syrup and Filling
- ¾ cup sugar
- 1 ½ 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)
- 1 cup peach curd (or jam)
Coating and Garnish
- ½ cup granulated sugar
- 12 fresh basil leaves (or mint leaves)
Instructions
- Prepare the Dough: In a large bowl, beat together 1 cup sugar, eggs, olive oil, milk, vanilla extract, and sea salt until smooth and combined. Gradually add the all-purpose flour and baking powder, mixing until a soft dough forms. Cover and let it rest for about 10 minutes to relax the gluten.
- Shape the Cookies: Divide the dough into 24 equal portions and shape each into small round balls. Flatten half of the balls slightly to hold the filling. Place about 1 teaspoon of peach curd in the center of the flattened dough pieces, then cover with another dough ball and gently pinch the edges to seal, shaping them carefully to resemble small peaches.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the shaped cookies on a baking sheet lined with parchment paper, spacing them evenly. Bake for 15 minutes or until the cookies are lightly golden but still soft. Remove from the oven and let them cool on a wire rack.
- Make the Peach Syrup: In a saucepan, combine ¾ cup sugar, 1 ½ cups water, lemon juice and zest, and peach liquor or soju. Bring to a simmer and stir until the sugar dissolves. Add yellow and red/pink food coloring gradually to achieve the appearance of a peach. Remove from heat and allow the syrup to cool slightly.
- Dip and Coat the Cookies: Dip each cooled cookie briefly into the warm peach syrup, then roll them in granulated sugar to create a fuzzy peach-like coating. Place the coated cookies on a rack or tray to dry. Repeat for all cookies.
- Garnish: Insert a fresh basil or mint leaf into the top of each cookie for a natural stem effect and added aroma, completing the peach look.
Notes
- Use extra virgin olive oil for a more pronounced fruity flavor or light olive oil for a milder taste.
- Peach curd can be substituted with peach jam if unavailable.
- The food coloring is essential to give the cookies their peach-like appearance; adjust quantities to achieve desired hue.
- Resting the dough helps in easier shaping and better texture.
- Ensure cookies are only briefly dipped in syrup to avoid sogginess.
- Fresh basil or mint leaves add both visual appeal and a subtle flavor contrast.
Nutrition
- Serving Size: 1 cookie
- 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
