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Home » Desserts » Cookies & Bars » Italian Cream Filled Peach Cookies

Italian Cream Filled Peach Cookies

Last Updated June 27, 2019. Published August 16, 2018 By Rosemary 18 Comments

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Italian Pastry Cream makes these Italian Peach Cookies, unique and delicious. The perfect way to celebrate a special occasion.

peach cookies on a white plateItalian Cream Filled Peach Cookies

These cute, delicate, full of Italian Pastry Cream Cookies are a favourite in any and every bakery in Italy. Birthdays, Anniversaries, Christmas and every holiday in between are celebrated with a big tray of Pasticcini or Pastries.

From regular size to mini, which are my favourite because that way you can have 2 or 3 without looking like you haven’t eaten in a week.

Be sure to watch the Video!

peach cookies how to make, the dough shaping the cookies hollowing the cookies

Putting the Cookies Together

peach cookies how to make the pastry cream, filling the cookies putting the cookies together and dipping

Most Popular Italian Pasticcini (Pastries)

Baba al Rhum (Naples) – A soft yeast cake that is saturated in Rum (and I mean saturated)!

Bigne con la Panna (cream puffs) – A delicate pasta choux, usually filled with a Chocolate or Vanilla Italian pastry cream.

Cannoli (Sicily) – Fried pastry shells usually filled with a Ricotta and chocolate chip filling.

Diplomatico (Palermo) –  This pastry consists of layers of sugared puff pastry with a middle layer of sponge cake, the filling between the layers is usually a mixture of Italian pastry cream and a chantilly cream. It is a very famous pastry in Italy is sometimes served as a Birthday Cake.

Mignon a Tartina (Mini tarts) – Italian pie dough blind baked then filled with Italian pastry cream and topped with fresh fruit.

Barchette – (mini boat shaped pastries) – A crunchy buttery pastry usually filled with a creamy hazelnut filling.

Sfogliatella (Campania) (Lobster Tail) – Is a shell shaped very crunchy puff pastry and is usually filled with a delicate cream or chocolate filling. My absolute favourite!

Peach Cookies

peach cookies up close on a white board

What are Italian Peach Cookies?

Usually these Peach Cookies are made with a soft cookie dough. The dough is rolled into small balls and baked. Each cookie is then hollowed out and filled with Italian Pastry Cream, then two cookies are attached together.

The cookies are then dipped in an Italian liqueur called Alchermes and rolled in sugar.

What is Alchermes?

It is a bright red liqueur that is a little syrupy. It tends to have a floral aroma with a sweet, spicy flavour. It comes from Tuscany which is also where these Peach Cookies originated.

It can be difficult to find Alchermes outside of Italy so a substitute of Red Campari or Peach Liqueur with some red food colouring. Or maybe you have something else in mind?
peach cookie up close

More Delicious Italian Desserts

Pizzicati (Italian Cookies)

up close pizzicati cookies

Sporcamuss Italian Cream Filled Pastries

sporcamuss filled on a board

Italian Mimosa Cake

Italian Mimosa Cake, a delicious sponge cake recipe with layers of Italian cream, a classic Italian cake, a delicate creamy dessert. Enjoy.|anitalianinmykitchen.com

These Italian Peach Cookies are a little crunchier than the Peach Cookies we get in the bakery, not as soggy and dripping with Alchermes as the traditional, and to tell the truth we perferred them this way and I hope you do too.

Not only are these Peach Cookies very unique and pretty to look at, they are very delicious too. Enjoy!
peach cookie on a board
peach cookie up close

Italian Cream Filled Peach Cookies

Rosemary Molloy
Italian Pastry Cream and pastry makes these Italian Peach Cookies, unique and delicious.  The perfect way to celebrate Summer or a special occasion. 
3.79 from 37 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 30 mins
Total Time 30 mins
Course Desserts
Cuisine Italian
Servings 8 cookies
Calories 169 kcal

Ingredients
 
 

FOR COOKIE DOUGH

  • 1 3/4 cups + 1 1/2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup + 1 tablespoon sugar
  • 1/4 cup butter (room temperature)
  • zest 1/2 lemon
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons milk

EXTRAS

  • 1/2 cup Alchermes Liqueur (more or less)
  • 1/4 cup granulated sugar (more or less)

Instructions
 

  • Pre-heat oven to 350F (180C).  Line one or two cookie sheets with parchment paper.
  • Make the Italian Pastry Cream before you make the cookies, because the cream needs to be refrigerated for approximately 2 hours.

FOR COOKIE DOUGH

  • In a large bowl add the flour, baking powder, sugar, butter, zest, vanilla and egg start to beat on medium speed and add a tablespoon of milk one at a time until it forms a soft dough, dough will be slightly sticky. (move to a wooden spoon if needed)
  • With floured hands roll the dough into 16 balls (try to make them all the same size).  Place on parchment paper lined cookie sheets, about one inch apart. Bake for approximately 15-20 minutes.
  • Let the cookies cool enough to be held, then with a sharp small knife remove the middle of the cookie (make a small well / hole).  Fill each hole with some cooled Pastry Cream.  Place two cookies together to form a circle.
  • In one bowl place some Alchermes Liqueur or substitute** and another small bowl with some granulated sugar.  First dip the cookie in the liqueur (don't let them sit or they will fall apart), place on a wire rack for 30 seconds (if you don't let them sit then the sugar will just all clump together on the cookie) then roll them in the sugar.  Refrigerate for approximately 30-60 minutes before serving.  Enjoy!

**Alchermes can be substituted for a peach liqueur with a little red food dye or Red Campari.

    Any extra Pastry Cream can be used to fill just about anything, can keep in the refrigerator for about 2-3 days.

      Nutrition

      Calories: 169kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 39mgSodium: 62mgPotassium: 66mgSugar: 6gVitamin A: 220IUCalcium: 33mgIron: 0.1mg
      Keyword cream filled Italian cookies, cream filled Italian dessert
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        Filed Under: Cookies & Bars, Donuts & Pastries, fruit, Most Posts, Summer

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        1. Julie L says

          March 17, 2022 at 4:55 pm

          It’s been years since I had these and I’m so excited to see this recipe! Theybwere served at a special occasion by a family friend’s mother. They are beautiful and special. Fabulous find, thabks for sharing!

          Reply
          • Rosemary says

            March 19, 2022 at 1:45 pm

            Hi Julie, thanks so much, so glad I could help out. Take care.

            Reply
        2. Kate Meyers says

          March 2, 2021 at 5:37 pm

          What can I use as a nonalcoholic substitute for Alchermes Liqueur. I don’t have access to any alcoholic beverages.

          Reply
          • Rosemary says

            March 3, 2021 at 10:52 am

            Hi Kate, you could probably substitute with cherry juice. Let me know how it goes.

            Reply
        3. Chrissy says

          August 30, 2019 at 4:27 pm

          Can these cookies be made the day before an event . I would love to make them for my future daughter n laws bridal shower but I need about 75.

          Reply
          • Rosemary says

            September 1, 2019 at 8:40 pm

            Hi Chrissy you could make the cookies the day before and fill them the day of the event.

            Reply
        4. Louise says

          July 29, 2019 at 9:44 am

          I just made the Peach biscuits for the first time my father an Italians is turning 90 and a friend of his always made these she has since passed away and I thought I would give it a go it tastes amazing however the biscuit part it a bit harder than I thought and crumbled when I tried to hollow it out would you say it may have been a bit dry or oven too hot ? This was a trail for the main event on Saturday

          Reply
          • Rosemary says

            July 29, 2019 at 11:56 am

            Hi Louise, try baking them a little less (about 2 minutes less) and removing the inside when they are still quite warm, the cooler they get the crunchier they will be. let me know. And happy birthday to your father.

            Reply
        5. Maria says

          April 28, 2019 at 11:25 pm

          Do the cookies need to be refrigerated?

          Reply
          • Rosemary says

            April 29, 2019 at 8:51 pm

            Hi Maria, they do need to be refrigerated for 30-60 minutes before serving, and if there are leftovers then yes I would refrigerate them because of the pastry cream. Hope that helps.

            Reply
        6. Chantal says

          October 15, 2018 at 2:40 pm

          5 stars
          My mother in law use to make these for me and I have been looking for the recipe for the last 20 years. I didn’t know what they were called so I had no idea how to search for them. I am so happy I found them now. Thank you so much for posting these. I could finally make them!

          Reply
          • Rosemary says

            October 15, 2018 at 11:07 pm

            Hi Chantal, thanks so much and so glad you found them. I hope you enjoy them. Have a great week.

            Reply
        7. G. Brumfield says

          October 15, 2018 at 12:03 am

          Several years ago, I read John Gresham’s Playing for Pizza. Ah, the food in that book! But it was when I read a mention of black pie, that I said, ‘I have got to figure out how to make it.’ All that was said, was that it’s made with coffee, almonds and chocolate, and apparently it’s from Parma.

          Reply
          • Rosemary says

            October 15, 2018 at 11:08 pm

            Hi G.Brumfield sounds very interesting I am now on the look out. Stay tuned. Have a great week.

            Reply
        8. Shirley L Smith says

          September 8, 2018 at 4:59 pm

          How much zest of lemon? I love your recipes.

          Reply
          • Rosemary says

            September 8, 2018 at 5:26 pm

            Hi Shirley, sorry I had that reversed it should be zest of 1/2 a lemon. Thanks and I hope you enjoy these. Have a great weekend.

            Reply
            • Debra Slater says

              September 18, 2019 at 7:59 am

              Hi! Can these peach cookies be assembled and frozen and if so for how long? Thank you!

            • Rosemary says

              September 18, 2019 at 10:07 am

              Hi Debra, you could freeze the cookies for up to two months, but I wouldn’t freeze the cream because it will separate. Hope that helps.

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