Italian Peach Cookies
Try this mouthwatering recipe for Italian Peach Cookies. Made with a buttery dough and filled with peach or apricot jam.
Print Recipe
Pin Recipe
Ingredients
- 2 eggs
- ½ c sugar
- 5 tbsp butter melted
- Zest of 1 lemon
- Juice of 1 lemon 2 TBSP
- 1 tsp almond extract
- 2 c all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Filling:
- 1 cup peach or apricot jam
- Assembly:
- 1/3 cup Aperol Campari or Alchermes
- 1/3 cup sugar for rolling
- Basil or mint leaves optional
Instructions
- Preheat an oven to 350 degrees, line two baking sheets with parchment or a silicon baking mat.
- In the bowl of a stand mixer with whisk attachment, or using handheld mixer, combine eggs and sugar. Whisk until pale and thick, about 8 minutes. A ribbon should form when you left whisk. With mixer still running, slowly stream in melted butter, followed by lemon zest, juice and almond extract.
- Sift together flour, baking powder and salt. Turn off mixer and add flour mixture, using a rubber spatula to combine, careful not to overmix.
- Using a small cookie scoop, make walnut sized balls and roll in your hands to form a circle. Place on baking sheet and press down slightly.
- Bake at 350 degrees for 13-15 minutes, just until the bottom of the cookies get light brown.
- While still warm, hollow out a hole in the cookies using a small melon baller or knife. Add jam to each half, then sandwich together.
- Pour Aperol into a small bowl and dip each cookie sandwich in, coating completely. Place on a wire rack. Once all cookies have been dipped, roll into sugar. Decorate with small mint or basil leaves, optional.
- Keep at room temperature in air tight container for up to 3 days.
