Italian Peach Cookies with Vanilla and Chocolate Custard

Italian peach cookies are round sandwich cookies filled with vanilla and chocolate pastry cream. Dip each sandwich briefly in Alchermes, roll it in sugar, and add a mint leaf for the peach-like finish. The cookie dough makes 18 halves, which form about 9 sandwich cookies.

Why Make Italian Peach Cookies

These cookies pair tender, lightly sweetened shells with two custard fillings. They need several hours of chilling after assembly so the cream can set and the cookies can soften slightly. Alchermes gives the traditional color and flavor; use a nonalcoholic syrup if preferred.

Ingredients

• 2 cups and 1 tbsp (270 g) all-purpose flour
• 1/2 cup (100 g) white granulated sugar
• 1 tsp baking powder
• 1 egg (room temperature)
• 1/4 cup (60 ml) whole milk (room temperature)
• 1/4 cup (55 g) unsalted butter (room temperature)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/3 cup (330 ml) whole milk (room temperature)
• 3 egg yolks (room temperature)
• 1/2 cup (100 g) white granulated sugar
• 3 tbsp (20 g) cornstarch
• 1 and 1/2 tbsp (about 22.5 ml) whole milk (room temperature)
• 3 tbsp (24 g) powdered sugar
• 2 tbsp (15 g) unsweetened cocoa powder
• 1/4 cup (60 ml) Alchermes liquor (see notes for substitutions)
• 2/3 cup (130 g) white granulated sugar
• Mint leaves (for decorating)

How to Make Italian Peach Cookies

1. Heat the oven to 320°F (160°C). Line two baking sheets with parchment.
2. In a bowl, mix the flour, 1/2 cup granulated sugar, baking powder, and salt.
3. In a separate bowl, mix the egg, milk, softened butter, and vanilla. Add this to the dry ingredients and mix until a thick dough forms.
4. Divide the dough into 18 equal pieces and roll each into a smooth ball. Place on the baking sheets and gently press the bottom of each ball so it does not roll.
5. Bake for 12–15 minutes, until set and lightly golden. Cool completely.
6. While the cookies cool, make the custard. Heat the 1⅓ cups milk in a saucepan until steaming. In a bowl, whisk the egg yolks with 1/2 cup sugar and cornstarch until smooth.
7. Slowly whisk some hot milk into the yolk mixture to temper it. Pour the tempered mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thick and it reaches 160°F (71°C).
8. Divide the custard in half. Stir the powdered sugar, cocoa, and 1½ tablespoons milk into one half to make the chocolate filling. Leave the other half as the vanilla filling. Cover both with plastic wrap touching the surface and chill until cold.
9. When the cookies are cool, use a small spoon to carve a hollow in the flat side of each. Fill half with vanilla custard and half with chocolate custard. Pair one of each to make sandwiches, with a little filling visible at the seam.
10. Pour the Alchermes into a shallow bowl. Dip each sandwich briefly, then roll it in the 2/3 cup sugar. Set on a plate and refrigerate for 3–4 hours or overnight.
11. Add a mint leaf to each cookie just before serving.

Serving Suggestions

Serve chilled or slightly cool, with coffee or tea. Arrange in a single layer so the sugar coating and peach shape remain intact.

Storage

Store the custard-filled cookies in a single layer in a covered container in the refrigerator for up to 3 days. Keep chilled until serving. The cookies soften as they rest.

Tips for Italian Peach Cookies

• Let the cookie shells cool completely before carving and filling.
• Temper the egg yolks slowly and stir the custard constantly to reduce lumps.
• Strain the custard if it is not smooth.
• Dip the sandwiches quickly in Alchermes so they do not become soggy.
• Chill the assembled cookies several hours so the filling sets and shells soften.

Variations

Raspberry liqueur or kirsch can replace Alchermes, with a different color and flavor. For a nonalcoholic version, use simple syrup mixed with red fruit juice or a small amount of food coloring. Add lemon zest to the vanilla custard if desired.

Frequently Asked Questions

Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 2 days. Let it soften enough to shape before baking.

Can I use whole eggs in the custard instead of yolks?
The listed filling uses egg yolks for a richer custard. Using whole eggs changes the texture and may require adjusting the recipe.

What can replace Alchermes?
Raspberry liqueur or kirsch can be used, or use simple syrup with red fruit juice for an alcohol-free option.

How do I avoid lumpy custard?
Whisk the yolks and cornstarch until smooth, temper slowly, and stir continuously as the custard cooks.

For egg-dish safety, see the FoodSafety.gov temperature chart.

For a related meal or dessert, see gingerbread tiramisu. For additional preparation or safety guidance, consult King Arthur Baking sugar cookie recipe.

Italian Peach Cookies

Print Recipe

Delightful sandwich cookies resembling peaches, filled with rich vanilla and chocolate custard, and finished with a touch of mint.

• Author: Amelia
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 240 minutes
• Yield: 18 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups and 1 tbsp (270 g) all-purpose flour
• 1/2 cup (100 g) white granulated sugar
• 1 tsp baking powder
• 1 egg (room temperature)
• 1/4 cup (60 ml) whole milk (room temperature)
• 1/4 cup (55 g) unsalted butter (room temperature)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 and 1/3 cup (330 ml) whole milk (room temperature)
• 3 egg yolks (room temperature)
• 1/2 cup (100 g) white granulated sugar
• 3 tbsp (20 g) cornstarch
• 1 and 1/2 tbsp (30 ml) whole milk (room temperature)
• 3 tbsp (24 g) powdered sugar
• 2 tbsp (15 g) unsweetened cocoa powder
• 1/4 cup (60 ml) Alchermes liquor (or substitutions)
• 2/3 cup (130 g) white granulated sugar (for rolling)
• Mint leaves (for decorating)

Instructions

1. Preheat the oven to 320°F (150°C) with the fan off and line two baking sheets.
2. Mix flour, sugar, baking powder, egg, milk, butter, vanilla, and salt into a thick dough, divide into 18 balls, smooth each ball, and place on the sheet. Press to prevent rolling.
3. Bake for 12–15 minutes until golden and let cool fully.
4. Carve a small hollow in each cookie when they are at room temperature.
5. For base custard, heat milk, whisk egg yolks with cornstarch and sugar, temper with hot milk, and cook until thick.
6. Split custard: stir vanilla into half for vanilla custard; add milk, powdered sugar, and cocoa to the other half and cook until thick.
7. Fill half the cookies with vanilla custard and half with chocolate custard, generously applying to edges.
8. Sandwich a vanilla-filled cookie with a chocolate-filled cookie.
9. Dip each sandwich quickly into Alchermes, then roll in sugar. Set on a plate.
10. Chill for 3–4 hours or overnight to set and soften. Add a mint leaf on top before serving.

Notes

Serve chilled or at room temperature. They pair well with coffee or tea. For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.