Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake the cookies and make the custard the day before. Assemble and dip the day you serve for the best texture.

What if I do not have Alchermes?

You can use a non-alcoholic rose syrup mixed with water for color and floral notes. Light apricot jam thinned with water also works. Amaretto gives a nutty warmth if you prefer a liqueur.

Why did my custard become grainy?

Grainy custard often results from cooking too quickly or overheating. Cook on low and stir continuously. Remove from heat when it just begins to bubble and coat a spoon.

Can I freeze the assembled cookies?

Yes. Freeze them wrapped tightly and thaw overnight in the refrigerator. For the best texture, freeze no longer than a month.

Are these suitable for a celebration dessert table?

Absolutely. They pair beautifully with a homemade cake or bundt cake and suit any gathering where guests enjoy small, elegant desserts.

Easy Italian Peach Cookies 2026

Name: Italian Peach Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
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 substitute); 2/3 cup (130 g) white granulated sugar; Mint leaves (for decorating)

Description

Delightful Italian cookies shaped like peaches, filled with rich vanilla and chocolate custard.

Ingredients

Scale

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 substitute)
2/3 cup (130 g) white granulated sugar
Mint leaves (for decorating)

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Instructions

Preheat the oven to 320F (150C) and line two baking sheets with parchment paper.
In a large bowl, mix the flour, sugar, baking powder, egg, milk, butter, vanilla extract, and salt until combined.
Divide the cookie dough into 18 equal balls and place them on a baking sheet.
Bake for 12-15 minutes or until golden all over, then cool completely.
When cool, hollow out a shallow cavity in each cookie.
Heat 1 and 1/3 cups of milk in a saucepan, then whisk together cornstarch, 1/2 cup sugar, and egg yolks in a separate bowl.
Temper the egg mixture with the hot milk, then combine back into the saucepan and cook until thick.
Split the custard, then fold vanilla extract into one half and mix cocoa powder, powdered sugar, and milk into the other half.
Cool both custards until thick but spreadable.
Fill hollowed cookies with custard, sandwich matching flavors together.
Dip each assembled peach into Alchermes liquor and then roll in sugar.
Chill for 3-4 hours or overnight. Serve topped with mint leaves.

Notes

Allow the cookies to rest before serving for the best texture. For non-alcoholic options, consider rose syrup mix or light fruit liqueur.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg