Dessert

Italian Peach Cookies Recipe

Name: Italian Peach Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 12 h 32 min
Cuisine: Italian
Ingredients: 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; 1 cup Italian Pastry Cream; ½ cup (120ml) Alkermes liqueur; ¾ cup (150 grams) granulated white sugar

ByMariam Harutyunyan March 9, 2026March 9, 2026

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Introduction

Italian Peach Cookies, or “Pesche Dolci,” are delightful soft cookies filled with creamy pastry and coated in a sweet liqueur glaze. They look like little peaches and offer a perfect balance of flavors and textures. This recipe is perfect for making an impressive dessert for gatherings or a special treat at home.

The image shows a close-up of three sugar-coated peach-shaped pastries in a clear glass bowl with a scalloped edge, placed on a white marbled surface with a textured white cloth underneath. Each pastry has two rounded halves joined in the middle, with a soft pink and light beige gradient on the textured sugar outside, giving a fuzzy peach look. In the background, a white pedestal bowl holds more of the same peach pastries surrounded by green leaves. There is also a white bowl with a creamy light beige sauce and a spoon. The scene has a fresh and clean feel with scattered green leaves adding a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 of salt
⅓ cup (80 ml) milk

1 cup Italian Pastry Cream
½ cup (120 ml) Alkermes liqueur (see notes for other suggestions)
¾ cup (150 grams) granulated white sugar

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line three large baking trays with non-stick baking paper.
Step 2: Using an electric mixer or hand whisk, beat the eggs and castor sugar together for about 10 minutes until the mixture is pale and thick.
Step 3: Whisk in the cooled melted butter, lemon zest, and vanilla extract until the mixture becomes thick and creamy.

Step 4: Sift the flour, baking powder, and salt into the egg mixture. Gently fold these dry ingredients in, then stir in the milk.
Step 5: Roll small portions of dough into balls about the size of a walnut (around ¾ oz or 20 g). Place 52 dough balls evenly spaced on the prepared trays.
Step 6: Bake for 10 to 12 minutes. The cookies should remain pale and soft. Allow them to cool slightly after baking.

Step 7: While warm, use a small knife or teaspoon to carefully create a small hole or indentation in the bottom of each cookie.
Step 8: Fill each indentation with Italian Pastry Cream, then sandwich two halves together to form a peach shape.
Step 9: Pour the Alkermes liqueur into a small bowl and gently dip each assembled cookie, turning to coat all sides without soaking them too much.

Step 10: Drain the cookies on a wire rack briefly to let the liqueur absorb, then roll them in granulated sugar to create a peach-like appearance.
Step 11: Place the cookies in cupcake cases and refrigerate for at least 12 hours before serving. This resting time helps the cookies soften perfectly.

Tips & Variations

For a non-alcoholic alternative, soak the cookies briefly in orange juice or rose syrup instead of Alkermes liqueur.

Use a consistent size cookie scoop to ensure even baking and uniform peaches.
Chill the dough slightly before rolling for easier handling and better shape maintenance.
Try adding a drop of almond extract along with the vanilla for a subtle nutty flavor.

Storage

Store these cookies in an airtight container in the refrigerator. They will keep well for up to 3 days, and their flavor improves as they soften. Let them come to room temperature before serving. If desired, re-roll lightly in sugar before serving to refresh the coating.

How to Serve

A glass bowl holds three round, peach-colored sponge cakes with a light sugary coating, one of which is cut open showing a creamy, pale yellow filling inside. The cakes have a soft, airy texture that contrasts with the smooth cream layer in the center. In the background, there is a white plate filled with whole peach cakes, slightly blurred, all placed on a white marbled surface. A glass of dark red liquid and a small green mint leaf are visible behind the bowl, adding color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What can I use instead of Alkermes liqueur?

If you prefer to avoid alcohol, substitute with orange juice, cherry syrup, or rose water for a similar sweet and aromatic effect.

Can I make the pastry cream from scratch?

Absolutely. Homemade Italian pastry cream is delicious and ideal for this recipe, but store-bought pastry cream also works well if you’re short on time.