In a large mixing bowl add the flour, baking powder, sugar, salt, butter, zest, vanilla and egg start to beat on medium speed with an electric mixer or stand mixer using the flat beater, add a tablespoon of milk one at a time until it forms a soft dough, dough should be slightly sticky. Finish mixing with a wooden spoon if needed.
With floured hands roll the dough into 16 balls (try to make them all the same size), you could use a small cookie scoop for picking up the dough then rolling in your floured hands. Place on prepared baking sheets, about one inch apart. Bake for approximately 15-20 minutes or until golden.
Let the cookies cool enough to be held, then with a small sharp knife remove the middle of the cookie (make a small well / hole). Leave the cookies to cool completely, then fill each hole with the pastry cream. Place two cookies together to form a circle.
In one bowl place some Alchermes Liqueur or substitute and another small bowl add the 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, decorate with a mint leaf before serving. Enjoy!
Any extra Pastry Cream can be used to fill just about anything, can keep in the refrigerator for about 2-3 days.
Notes
Any extra Pastry Cream can be used to fill just about anything, can keep in the refrigerator for about 2-3 days.Sometimes spelt alkermes, 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 or Peach schnapps with some red food colouring. Or maybe you have something else in mind?The filled cookies should be placed in an airtight container and refrigerated, they will keep for 1-2 days in the fridge. Leave at room temperature for 30 minutes before serving.The unfilled cookies can be kept at room temperature for 2-3 days in an airtight container. Refrigerated they will keep for 5-6 days.It is best to freeze the cookies unfilled. Place them in a freezer bag or container. They will keep for up to 2-3 months in the freezer. Let thaw then fill.