Best Pesche Dolci Italian Peach Cookies Recipes

ITALIAN PEACH COOKIES - PESCHE DOLCI RECIPE

Steps:

• 1. Preheat oven to 350 degrees F 2. In a large bowl, whisk the eggs and sugar together until the mixture is fluffy and thick. You can use hand held or stand mixer instead of whisking, if desired. 3. Soften butter in microwave for 10 minutes, or bring butter to room temp before using. Add to the bowl and continue to whip until butter is fully incorporated. 4. Add lemon and orange zests and mix. 5. Add the salt and 1/2 cup flour at a time, into the cookie dough, until the batter is smooth. If the dough is too dry, you can add a little liquor or milk, if desired. 6. Taking a small amount of dough (Tbsp worth) and mold over an oiled walnut shell. Place on to a parchment lined baking tray. 7. Bake in a preheated oven for 20 minutes. When 20 minutes are up, switch oven to a low Broil, and gently brown the tops of the cookies (about 2 minutes). 8. Allow to cool completely and trim edges with a knife, if necessary. 9. Pair up similar sized halves and set aside until ready to assemble. COOKIE ASSEMBLY: You will need Peach Schnapps, Sambuca, granulated sugar, red and yellow food coloring, vanilla pudding and chocolate pudding (Use Torani Peach Syrup and Anise Syrup, if you aren't using alcohol) 1. In a small bowl, fill with Schnapps (or peach syrup) and add yellow food color. In a second small bowl, fill with Sambuca (Or Anise syrup) and add red food color. In a third small bowl, fill it with granulated sugar (you can also use turbinado sugar) 2. Fill one half (which is one cookie) with vanilla pudding. Fill a second half (another cookie) with chocolate pudding. Press them together to form a peach. 3. Dip 1/2 the peach in red food coloring and the other half in the yellow food color. After dipping, roll the entire cookie in sugar and then place cookie in a cupcake liner. These are Best consumed in 2-3 days

PESCHE DOLCI - ITALIAN "PEACH" COOKIES RECIPE

Steps:

• Preheat the oven to 350 F. Make chocolate and vanilla pudding prior to starting the cookies. 1. In a large mixing bowl, whisk the eggs and sugar together until the mixture is fluffy and thick. You can use hand held or stand mixer. 2. Add the butter to the bowl and continue to whip until it is fully incorporated. 3. Add the lemon and orange zests and mix well 4. Add the salt and 1/2 cup flour at a time, into the cookie dough until the batter is smooth. If the dough is too dry, you can add liquor if needed (or milk) 5. Taking a small amount of dough (Tbsp worth) and mold over a very well oiled walnut shell (use non-stick spray and spray the walnut shells VERY WELL!). Place onto a parchment lined baking sheet. 6. Bake in a preheated oven for 16 minutes. When 16 minutes are up, you can place the cookies under a LOW Broil, if you would like them to be browned on the tops (about 2 minutes. I do NOT put them under the broiler. 7. Allow to cool, until you can handle cookies, with a knife, trim any dough on the bottom of the walnut shells, off. 8. Pair up similar sized halves and set aside until ready to assemble Cookie Assembly: 1. In a small bowl, fill with Peach Schnapps and yellow food coloring. In a second small bowl, fill with Sambuca and red food coloring. In a third bowl, fill with granulated sugar. 2. Fill one half (one cookie) with the vanilla pudding and another half with chocolate pudding. Press the cookies together to form a peach. 3. Dip 1/2 peach cookie in red food coloring and the other half in the yellow food coloring. Roll the entire cookie in the sugar and then place the cookie in a cupcake liner. These cookies are best consumed in three days