Italian Peach Cookies Recipe 415 Food

ITALIAN PEACH COOKIE RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line 3 large baking trays with non-stick baking paper.
• With an electric mix or hand held whisk, beat eggs and sugar until pale and thick approx 10 minutes.
• Whisk in cooled, melted butter, lemon zest and vanilla extract. Continue to whisk until thick and creamy mixture.
• Sift the flour, baking powder and salt and gently stir into the egg mixture. Followed by milk.
• Take a small amount of dough and roll into a ball. The size should be a little smaller than a walnut (approx ¾oz/20g). I have a little cookie scoop (ice cream scoop) which measures approx 1½in/3.5cm across (size #60 or #70 cookie scoop). This ensure even size balls. Make 52 little dough balls and place them onto the lined baking tray allowing a little room for spreading.
• 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.
• While still warm use a small knife or teaspoon to make a small hole in the bottom of the cookie. Use in another recipe like rum ball or truffles or crumble and sprinkle over ice cream.
• Fill each indent with pastry cream one then join the two halves together.
• Dip each peach into Alkermes liqueur. Drain on a wire rack for a few minutes to allow the liqueur to soak in. Then roll in granulated sugar.
• Place the peaches in cupcake cases and put them in the fridge for at least 12 hours before serving. They will soften beautifully.

ITALIAN PEACH COOKIES - PESCHE DOLCI

Steps:

• 1. Preheat oven to 350F (180C) and line two baking sheets with parchment paper. 2. In a large bowl sift flour and baking powder 3. In another large bowl whisk eggs and sugar until combined and fluffy, whisk in milk, melted butter, vanilla paste and lemon zest until well combined. 4. Gradually add the flour into the wet ingredients and mix until incorporated and soft dough is formed. 5. From the dough form small balls, approximately 1oz (30g) each. Place the balls on the baking sheet and press slightly on top to flatten a bit. Leave 1-inch space between the cookies. 6. Bake 1 try at the time for 10-11 min. the cookies should stay pale and the bottom golden brown. 7. While the cookies still warm make little holes with a knife or spoon. 8. Make the filling: place ricotta, sugar, orange zest and vanilla paste in a bowl. Mix well until incorporated. Transfer to a piping bag. 9. Pipe the filling into the cookies, close two cookies together. 10. In a medium bowl pour apple juice and food coloring. in a small bowl place sugar. deep each cookie in the juice and then roll in sugar. Or brush the cookies with food coloring (in this way you can control the color) 11. Decorate with mint leaves and place in the fridge for 2 hours.

LILLA'S PEACH COOKIES

Steps:

• Optional but highly recommended to measure out all the ingredients first and set aside
• In the bowl of a standing mixer, add eggs and sugar and beat with whisk attachment for about 2 minutes until light and fluffy
• add the oil all at once and mix until blended
• add the milk and mix until blended
• Combine the baking powder with the flour and then add to the mixing bowl with egg mixture and combine until very soft dough forms (see photo)
• Cover the bowl with plastic wrap, and set into the refrigerator for at least 2 hours
• preheat oven to 350 degrees F and line baking sheets with silicone baking sheet or parchment paper
• Using a cookie scoop or tablespoon, portion dough into approximately 60 to 64 cookies. The shape should be round with a slightly flattened top (see photo)
• please note that this is a sticky dough! use cooking spray to help prevent dough from sticking to hands when forming cookies
• bake in oven for about 25 to 28 minutes. Note that these cookies are intentionally overbaked so that they can withstand the dipping step and not fall apart. That said, do not burn the cookies! They should have a golden color.
• After cookies are baked, carve them while they are still warm.
• The cookies should be cool enough to handle but still warm enough to allow carving. If they are cool, the cookies will be more likely to break when you try to carve the bottom out
• Using a small knife with a pointed tip, carve out the bottom (see photo) so that they can be filled with pastry cream.
• After all cookies have been carved, store them in a sealed container until ready to fill and decorate
• Note that this recipe makes a little more cream than needed; the extra pastry cream is delicious enjoyed alone!
• Also note that the sugar is divided, so please use sugar number 1 in first part of recipe and sugar number 2 in second part as described below
• Combine milk and sugar number 1 in a medium sized sauce pan/pot and heat until slightly boiling over medium high heat
• In the meantime, combine the cornstarch with sugar number 2 and then add to the eggs and mix well but do not introduce too much air
• After milk come to slight boil, pour about 1/3 of it into the egg/sugar/cornstarch mixture while whisking vigorously
• Return this egg mixture back to the pot containing the remaining milk/sugar mixture and heat over medium high heat for 2 minutes while whisking constantly. Mixture will become very thick. Whisk well continuously and make sure to stir the bottom of pot and bottom edges of pot to avoid scorching
• Remove pot from stove, add butter, and stir well until all butter is melted
• If using liquor, add to finished cream and combine well.
• Cover with plastic wrap (ensure the top of the cream is in direct contact with plastic wrap or film will develop)
• Cool and then store in the refrigerator until ready to use
• Add 1 cup of water, sugar, lemon and orange peels, cinnamon stick, peach jello, and vanilla extract to a pan and set over the stove. Heat and stir over medium flame for about 5 minutes
• Add a bit of the red food coloring (one drop at a time), and stir until desired color is achieved.
• Remove mixture/pan from flame and add remaining cup of water to dilute the mixture and cool it down a bit.
• Optional, add peach liquor to taste (add 2 tablespoons at a time and taste as you go)
• Organize an area for decorating cookies
• Set out everything you'll need: the carved cookies, the dipping syrup for dipping, and the pastry cream to fill the cookies. You may also need some paper towels to wipe up if the syrup drips. You will also need a baking tray lined with parchment or aluminum foil.
• We typically dip, fill, and put together one cookie at a time.
• Although most cookies should be similar in size, it might help to match up 2 cookies before proceeding to the dip, fill stage
• Dip 2 cookies (I dunk them three times), let excess syrup drip off, then fill each half with pastry cream and join the cookies together like a sandwich. Wipe excess cream that may ooze out with finger and place on nonstick paper lined baking sheet. Note that you should use a small and deep container to dip the cookies as the syrup starts to run low to make things easier.
• Continue until all the cookies are dipped, filled and joined together
• place the tray of cookies in the refrigerator for about 2 hours or so until they have dried slightly and then sprinkle with sugar (NOT powdered sugar but regular granulated sugar) and insert leaves to decorate. We use a sugar shaker but you can sprinkle with tablespoon.
• Cookies can be made 3 or 4 days in advance and stored in the refrigerator. They do not need to be covered as they should be quite moist and are not subject to drying out quickly.
• Pastry cream can be made ahead and stored for 2 days
• More tips on making pastry cream here
• It is not recommended to freeze pastry cream (see explanation in link above); however, you may freeze cookies ahead of time and then fill and decorate a day before needed.

PESCHE - ITALIAN PEACH WEDDING COOKIES

Steps:

• Heat oven to 350°.
• Lightly grease cookie sheets.
• Mix together sugar, eggs and oil. Add flour and baking powder.
• Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
• While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
• Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
• Color the brandy with a little food coloring & dip the peaches to give them a "blush".
• Then roll the peach in granulated sugar.
• You may garnish with artificial leaves for presentation.
• **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!

ITALIAN PEACH COOKIES RECIPE - (4.1/5)

Steps:

• For the cookies, first preheat oven to 350°F. Line two baking sheets with parchment paper. Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes. Add the oil and beat until creamy, then mix in the milk and vanilla. Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined. Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets. Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom. Cool well. For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl. Be careful not to cut completely through the cookies, but you need to make space for the filling. Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs. Add enough of the peach jam to the cookie crumbs until you have a sticky filling. Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together. Clean any peach jam that may ooze from the seams. To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place the super fine sugar. (I found the cookies worked better if the colors were fairly strong.) Carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture. I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color. Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar. Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner. Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.

PESCHE - ITALIAN PEACHES COOKIES

Steps:

• No need for a mixer - just cream butter and sugar with a wooden spoon, add eggs, continue to cream and then add lemon juice. Add almond extract (the amount is negotiable, and I tend to add a little bit more because I like mine very almondy). Combine baking powder with 3 cups of flour and add to slowly to creamed ingredients -- mix only with your hands! Add the rest of the flour until dough is not sticky. It takes some practice to get the texture perfect. You may have to add a little more flour to get it just right. You do not want it to be too greasy as the cookies will not rise well.
• Roll cookies into balls with about 1 tbsp worth of dough. Bake cookies at 325 degrees for 15-20 minutes -- watch until start to turn golden. Let cookies cool fully (sometimes I cook them the night before and let them sit out to dry). When cool, carve insides out to make room for pudding.
• Make two bowls of water and vanilla extract. Add yellow food coloring to one and red and yellow to other. Add just a few drops as you just want a light coloring. Have another small bowl of sugar ready for dipping.
• Fill one cookie with chocolate pudding and one with vanilla pudding and stick together. Dip "peach" half way into one colored water and then walf into the other. Sprinkle or dip in sugar (don't go overboard on sugar, you just need a little sprinkle as a finishing touch). Put in cupcake paper and freeze immediately. Take out and that when needed.