TRADITIONAL ITALIAN PEACH COOKIES

Italian Peach Cookies are soft, tasty, and filled with delicious, vanilla pastry cream! These delightful confections, known as "Pesche Dolci," which translates to sweet peaches, are not only visually appealing but also offer a mouthwatering experience that is hard to resist.

The cookies are crafted to resemble the shape and color of real peaches, featuring a soft, cake-like exterior that is tender and inviting to the bite.

The dough is typically made from a combination of flour, sugar, eggs, and a hint of baking powder, which contributes to the cookies' light and airy texture. Once baked, these cookies are often dusted with a light coating of powdered sugar, enhancing their sweet allure and giving them a delicate finish. The vibrant colors of the cookies, often achieved using food coloring, mimic the beautiful hues of ripe peaches, making them a stunning centerpiece for any dessert table.

Inside, the cookies are generously filled with a rich and creamy vanilla pastry cream, which is prepared using high-quality ingredients such as fresh milk, eggs, sugar, and vanilla beans. This luscious filling adds a luxurious touch, creating a wonderful contrast to the soft cookie exterior. The combination of flavors and textures makes each bite a delightful experience, as the sweetness of the pastry cream melds perfectly with the subtle flavor of the cookie.

Traditionally, Pesche Dolci are enjoyed during special occasions and festive gatherings in Italy, particularly during the summer months when peaches are in season. They are often served alongside coffee or tea, making them a perfect treat for afternoon gatherings or family celebrations. The process of making these cookies is often a cherished family tradition, passed down through generations, with each family adding their own unique twist to the recipe.

In addition to their delightful taste and charming appearance, Italian Peach Cookies also hold a special place in the hearts of those who enjoy baking. The process of shaping the cookies and filling them with cream can be a fun and rewarding activity, especially when shared with loved ones. Whether enjoyed during a festive occasion or as a sweet indulgence on a quiet afternoon, Italian Peach Cookies are sure to bring joy and satisfaction to anyone who tries them.

INGREDIENTS

FOR THE COOKIES

3 eggs

1 cup (200 grams) castor sugar

½ cup (115 grams) unsalted butter, melted and cooled

1 tablespoon lemon zest

1 teaspoon vanilla extract

4 cups (500 grams) all purpose flour

3 teaspoons baking powder

pinch salt

⅓ cup (80ml) milk

¾ cup (150 grams) granulated white sugar

1 bowl water, red food colouring

FOR THE FRENCH PASTRY CREAM

• 2 cups whole milk

• 2 tsp vanilla extract

• 3/4 cup granulated sugar

• 1/4 cup cornstarch

• 1 pinch salt

• 4 large egg yolks

• 4 Tbsp unsalted butter, room temperature

TO MAKE

Make The Cookies

1. Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.

2. With an electric mix or hand held whisk, beat eggs and sugar until pale and thick, approx 10 minutes.

3. Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.

4. Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.

5. Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). Make 42 little dough balls and place them onto the lined baking tray allowing a little room for spreading.

6. Bake for 10-12 minutes. The cookies will be pale and are meant to be soft. Remove from the oven and leave to cool down a little bit.

Make Pastry Cream

1. In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.

2. In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there.

3. Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

4. Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool.

To Assemble

1. While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie.

2. Fill each indent with pastry cream then join the two halves together.

3. Fill a small bowl with water, with some red food colouring.

4. Dip each assembled peach cookie into the water-food colouring mixture, turning around so that the liquid coats all sides. Don't over soak.

5. Drain the cookies on a wire rack for a few minutes, then roll in granulated sugar.

6. Place the cookies in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.