Description
These gorgeous, cake-like Italian peach cookies are as delightful to look at as they are to eat. Featuring soft, pillowy halves filled with a rich, aromatic vanilla pastry cream and finished with a vibrant sugar coating, they perfectly mimic the appearance of fresh summer peaches. These nostalgic treats are the ideal centerpiece for holidays, showers, or elegant garden parties, offering a melt-in-your-mouth texture that is entirely addictive.
Ingredients
3 large eggs
1 cup castor sugar
1/2 cup unsalted butter, melted and cooled
4 cups all-purpose flour
3 tsp baking powder
2 cups whole milk
3/4 cup granulated sugar for coating
1 tsp vanilla extract
Lemon zest to taste
1 pinch salt
Cornstarch as needed for custard
Instructions
Preheat oven to 350°F and line three trays with parchment paper.
Beat eggs and castor sugar for ten minutes until pale and thick.
Whisk in melted butter, lemon zest, and vanilla.
Fold in sifted flour, baking powder, and salt. Add a splash of milk to reach a soft, smooth dough consistency.
Roll dough into walnut-sized balls and place on baking trays.
Bake for 10-12 minutes, keeping them pale without browning.
Boil milk and vanilla in a saucepan.
Whisk sugar, cornstarch, salt, and extra egg yolks in a separate bowl.
Temper the egg mixture with hot milk and cook in the pan until thick; stir in butter and chill.
Scoop a small portion of the cookie center out, fill with cream, and press two halves together.
Dip briefly in fruit-tinted sugar to finish.
Notes
Handle the cookies carefully to maintain their pillowy texture. Ensure the pastry cream is fully chilled before assembly for best results. Store in the refrigerator to allow the cookies to soften and flavors to meld beautifully.
- Prep Time: 45
- Cook Time: 12
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Italian