Italian Peach Cookies
✓For cookies:
Ingredient
All-purpose flour: 3 cups (375 g)
Powdered sugar: 3⁄4 cup (150 g)
Unsalted butter, softened: 1⁄2 cup (113 g)
Eggs: 2 large
Whole milk: 1/4 cup (60 ml)
Baking powder: 2 teaspoons
vanilla extract: 1 teaspoon
Lemon zest: 1 teaspoon
Salt: 1⁄4 teaspoon
✓For the vanilla filling:
Ingredients
All purpose flour: 3 cups (375 g)
Powdered sugar: 3⁄4 cup (150 g)
Unsalted butter, softened: 1⁄2 cup (113 g)
Eggs: 2 large
Whole milk: 1/4 cup (60 ml)
Baking powder: 2 teaspoons
vanilla extract: 1 teaspoon
Lemon zest: 1 teaspoon
Salt: 1⁄4 teaspoon
✓For the vanilla filling:
Ingredient
Whole milk: 2 cups (480 ml)
egg yolks: 4
Powdered sugar: 1⁄2 cup (100 g)
Maïzena: 3 tablespoons
vanilla extract: 2 teaspoons
Unsalted butter: 2 tablespoons
✓For the peach coating
Peach liqueur or juice: 1⁄2 cup (120 ml)
Water: 1/4 cup (60 ml)
Powdered sugar: 2 tablespoons
Red or pink food coloring: A few drops
Yellow or orange food coloring: A few drops
Granulated sugar, to coat: About 1 cup
fresh mint leaves For decoration
✓Step-by-Step Instructions
✓Prepare the cookie dough:
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one by one, mixing well after each addition. Add the vanilla extract and lemon zest.
In another bowl, whisk together the flour, baking powder and salt.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Mix until a soft paste is obtained.
Cover the dough and put it in the refrigerator for about 30 minutes.
✓Shape the cookies:
Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
Take small portions of dough and roll them into smooth balls about 2.5 cm in diameter.
Place them on the prepared baking trays, leaving space between each cookie.
Bake for 12 to 15 minutes, or until the bottom is slightly golden while the top remains pale.
Let the cookies cool down completely.
✓Prepare the vanilla filling
Heat the milk in a saucepan until it is hot, but do not boil.
In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking continuously.
Put the mixture back in the pot and cook over medium heat, stirring constantly, until it thickens and becomes creamy.
Remove from heat and fold in the vanilla and butter.
Transfer the pastry cream to a bowl, cover the surface with plastic wrap and refrigerate until completely cold.
✓Fill the cookies:
Using a small spoon or piping bag, place vanilla pastry cream on the flat side of a cookie.
Gently press another cookie against it to create a peach shape.
Repeat with the remaining cookies.
✓Create the peach color:
Mix the peach liqueur or juice, water and sugar in two shallow bowls.
Color one mixture in yellow or orange and the other in pink or red. You are looking for soft peach tones rather than very dark colors.
Quickly soak one side of each stuffed biscuit in a color and the other side in the second color.
Do not soak the cookies. A very quick soaking is sufficient.
Immediately roll each cookie in granulated sugar until it is completely coated.
Place the finished cookies on a tray and gently press a small mint leaf on top of each one.
Serve and Enjoy!