Italian Peach Cookies (“Pesche Dolci”) are two vanilla cookies stuffed with Classic Vanilla Custard and chocolate custard, sandwiched together, dipped in pink Italian liquor, and rolled in sugar to resemble a real peach!
These are just like my Italian grandma made them when I was a child, and this recipe comes with all my family’s tips and tricks to get these cookies perfect on your first try!
Quick Look: Italian Peach Cookies
- 🕐 Ready in: 2 hours and 25 minutes (most of the time is inactive, waiting for cookies and fillings to cool down).
- 👪 Serves: 8 large peach cookies (1 per person is usually good).
- 🥣 Main ingredients: Flour, sugar, baking powder, eggs, milk, butter, vanilla extract, cornstarch, cocoa powder, Alchermes liquor.
- 😋 Taste: Soft, sweet, with a tender cake-like texture, soaked in a floral liquor, stuffed with vanilla custard and chocolate custard with a fun crunch from sugar crystals on the outside
- 📖 Dietary info: Vegetarian, liquor-soaked.
- ⭐️ Why you'll love it: They’re sweet, fun, and made following the authentic Italian recipe for authentic flavor. They’re perfect for spring, summer, Mardi Gras according to Italian traditions, or any special occasion where you want a pretty pink cookie.
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An Italian Peach Cookie recipe is obligatory here on Damn Spicy, given my heritage. My Italian grandma used to make these for Mardi Gras every single year, and they were also my dad’s favorite dessert, so I grew up learning how to make these cookies and how to really get them perfect!
Today, I’m excited to share with yoy my Italian Peach Cookie Master Recipe with all my family’s tips and tricks for guaranteed success and authentic Italian flavor.
Beware that these cookies are a bit of a labor of love, so I recommend splitting this baking project over 2-3 days because the cookies need to cool down before being hollowed and stuffed with custard (which also needs to cool down!), and they also need to chill once assembled.
But no worries, this post will include very easy step-by-step instructions for guaranteed success!
Ingredients
- Flour. Use regular all-purpose flour for the cookies.
- Sugar. Simple white granulated sugar for the cookie dough, fillings, and for rolling the assembled peach cookies so they get that fun sugar crystal look (and crunch!).
- Baking powder helps the cookies rise into a beautiful dome-like shape.
- Eggs. You’ll need enough eggs for the cookie dough and custard filling. Remember to take them out of the refrigerator at least 30 minutes before starting this recipe so they’re at room temperature.
- Milk. For the cookies and custard filling. Take it out of the refrigerator along with the eggs so they’re both at room temperature.
- Butter. For the cookies. You also want the butter to be at room temperature: as a rule of thumb, whenever an ingredient needs to be at room temperature, all the other ingredients should also be at room temperature, so there’s no difference in temperature when mixing them.
- Vanilla extract for the cookies and custard.
- Salt, just a pinch, to balance the flavors.
- Cornstarch to thicken the custard.
- Cocoa powder for the chocolate custard.
- Powdered sugar (optional). Because you’re going to make just 1 custard recipe for both the vanilla and the chocolate custard, I like to use powdered sugar to further sweeten the chocolate custard after adding the cocoa powder. Usually, because of that cocoa powder addition, it needs more sugar than the vanilla one, and powdered sugar will blend in seconds, as opposed to granulated sugar, which needs more mixing. If you don’t have it on hand, you can still use granulated sugar, but make sure to mix it until dissolved.
- Alchermes. For dipping the cookies. It gives them their signature pink color and authentic, sweet, floral flavor. It's a sweet Italian liqueur flavored with spices and aromatics like cinnamon, jasmine, orange peel, vanilla, anise, cloves, coriander, nutmeg, and rose water, which gives the cookies their unmistakable flavor. You can usually find it at Italian specialty shops (I found mine here, though Amazon sometimes carries it too). In the recipe card below, I've also included a homemade "faux" Alchermes version to replicate the flavor and color without the alcohol, plus a few other substitution options. But if you want the most authentic flavor, real Alchermes makes a big difference.
Scroll to recipe card for quantities!
Substitutions and variations
Powdered sugar: Use regular white granulated sugar instead. The reason I use powdered sugar is that it’s quicker and easier to dissolve into the chocolate custard, but regular granulated sugar is okay, you just need to mix it a bit more to get it to dissolve completely.
Alchermes: This is a key ingredient for authentic flavor, so I don’t recommend substituting it unless you really can’t get your hands on a bottle of this. In that case, scroll down to the “Recipe Notes” in the recipe card down below for a “faux” Alchermes recipe that you can make at home for a similar flavor, or try Campari, raspberry flavor, cherry Brandy or even white rum with a few drops of red or pink food coloring.
How to make Italian Peach Cookies
STEP 1: Make the cookies. Mix the flour, sugar, baking powder, egg, milk, butter, vanilla extract, and salt until combined. The cookie dough will be very thick; it’s okay. Divide the cookie dough into 18 equal balls, then roll each ball until soft and smooth, and place on a baking sheet lined with parchment paper. Gently press each cookie onto the baking sheet so it sits without rolling away.
STEP 2: Bake the cookies until golden all over with golden brown bottoms (lift one to check). Do not turn on the fan of your oven for this recipe, as the air may crack the cookies. The cookies shouldn’t crack (this recipe has been tested and perfected for years), but if they do, you can still use them. Allow the cookies to cool down completely. I recommend baking the cookies 1 day ahead of time so they can chill overnight.
STEP 3: Carve the cookies. I recommend doing this on day 2. Make sure the cookies are at room temperature before carving, then use a spoon or knife to carve each cookie. Be gentle as you don’t want to break any cookies.
STEP 4: Make the base custard. You’ll make just 1 base custard and then divide the custard into vanilla and chocolate. Heat the milk until hot but not boiling. Meanwhile, in a separate bowl, whisk together the cornstarch, sugar, and egg yolks until combined and pale in color. Temper the eggs by adding a few tablespoon of hot milk into the egg mixture as you mix, then pour the egg mixture into the milk, and immediately turn on the heat. Cook over low heat, stirring continuously. until the custard has thickened and is bubbling, then turn off the heat.
STEP 5: Make the vanilla custard. Fold in the vanilla extract into the base custard and transfer half of the vanilla custard into a separate bowl. Cover the vanilla custard with plastic wrap, making sure it touches the custard to keep it from forming a skin. Allow to cool down.
STEP 6: Make the chocolate custard. Add the milk, powdered sugar and cocoa powder to the custard you just transferred. Turn on the heat, return the custard to the stove, and cook until fully combined and thickened again, then turn off the heat. This is your chocolate custard. Cover with plastic wrap making sure the plastic wrap touches the custard to keep it from forming a skin. Allow to cool down.
STEP 7: Fill the cookies. Stuff half of the cookies with vanilla custard and the other half with chocolate custard. Be generous with the filling because that’s the “glue” that keeps them together once you sandwich them so you want to make sure the edges have a thin layer of filling slathered on top.
STEP 8: Assemble the Peaches. Combine a vanilla custard cookie with a chocolate custard cookie, sandwich them together and set them aside.
STEP 9: Dip in Alchermes. Dip each assembled Peach in Alchermes for just a few seconds. Be quick but gentle when doing this: the cookies aren’t supposed to soak up too much liquor or they will fall apart later on.
STEP 10: Roll in sugar. Immediately roll each soaked peach cookie in sugar, place it onto a serving plate, and set aside.
STEP 11: Chill for at least 3-4 hours or overnight (recommended). The cookies need some time to set, soak up all the flavors and soften up. Top each cookie with a mint leaf right before serving! Enjoy!
Expert Tips
- Split this baking project into 2-3 days as my family does: make the cookies and custard on day 1, assemble on day 2, and serve after chilling for at least 2-3 hours (or chill overnight and serve on day 3). They can be made in just one day if you’re really set on it, but you’ll need to start this recipe very early in the morning.
- Bake the cookies in a conventional oven setting (no fan/convection), which helps prevent the tops from cracking. Using the fan can dry the cookies out too quickly and cause cracks.
- If some of your cookies crack, you can still use them as long as they don’t fall apart when you carve them. Once assembled and chilled, the cracks won’t be visible!
- When dipping the assembled cookies in liquor, roll them around in your liquor until they’re evenly tinted pink (just a few seconds) without letting them soak, or they will absorb too much liquid and turn soggy, which can make them fall apart when you bite into them.
- Use large cupcake liners or small paper doilies for serving for an elevated bakery look.
Italian Peach Cookies FAQs
Use a spoon and only hollow out the cookies once they are fully cooled. Work slowly and leave a border around the edges (see pictures above) so the shells stay sturdy enough to hold the custard.
Yes, if you don’t mind a slightly different flavor, since the alcohol is kind of a key ingredient to get the authentic Italian peach cookie flavor. Try my “faux” Alchermes recipe in the “Recipe Notes” in the recipe card down below: it has a similar flavor to the traditional liquor used, but doesn’t contain alcohol.
Yes, if you’re not into the traditional custard filling. Try dulce de leche, Nutella, cream cheese or mascarpone-based frosting, or even jam.
Yes, if the texture is thick enough not to fall out of the cookies. For the best flavor, I recommend homemade custard, though!
No, they just look like peaches, but they have no peach flavor or actual peaches in them.
Make-Ahead and Storing Instructions
Storing Instructions:Store the finished peach cookies in an air-tight container in the refrigerator for up to 3-4 days. Keep in mind that the cookies will keep softening up overtime.
Make-Ahead Instructions: These are a great make-ahead baking project! Day 1: Make and bake the cookies (step 1 and 2). Store the baked and cooled cookies in an air-tight container overnight. Make the custards (step 4, 5, and 6). Store the prepared custards in the refrigerator. On Day 2: Carve the cookies, stuff them, assemble them, and chill them. Serve after 2-3 hours of chilling, or you can serve them on day 3. Make sure to top them with a mint leaf right before serving so the leaf won’t wilt.
Freezing Instructions: Freeze the hollowed-out cookies only (step 2). They will keep for up to 2-3 months when stored in an air-tight container or ziplock bag in the freezer. Do not freeze filled/assembled peach cookies, as they won’t freeze well because of the filling and liquor soak.
Other Recommended Italian Dessert Recipes
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Italian Peach Cookies
Ingredients
For The Cookie Dough
- 2 cups and 1 tbsp (270 g) all-purpose flour
- 1/2 cup (100 g) white granulated sugar
- 1 teaspoon 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 teaspoon vanilla extract
- 1/4 teaspoon salt
For The Vanilla Custard
- 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
For The Chocolate Custard
- 1 and 1/2 tbsp (30 ml) whole milk (room temperature)
- 3 tbsp (24 g) powdered sugar
- 2 tbsp (15 g) unsweetened cocoa powder
For Decorating
- 1/4 cup (60 ml) Alchermes liquor* (*see notes for substitutions)
- 2/3 cup (130 g) white granulated sugar
- Mint leaves for decorating
Instructions
- Preheat the oven to 320F (150C) making sure the fan is turned off. Line two baking sheets with parchment paper and set aside.
- Make the cookies. In a large bowl, mix together the flour, sugar, baking powder, egg, milk, butter, vanilla extract, and salt until combined. The cookie dough will be thick. Divide the cookie dough into 18 equal balls. Each ball should weigh about 1.1 oz (30 g) but you can also eyeball this. Roll each ball until perfectly smooth and place it on a baking sheet lined with parchment paper. Gently press each cookie onto the baking sheet so it sits without rolling away.
- Bake for 12-15 minutes or until the cookies are golden all over with golden brown bottoms (lift one to check). The cookies shouldn't crack but if they crack lightly, you can still use them. Allow the cookies to cool down completely before moving onto the next step.
- Carve the cookies. Make sure the cookies are at room temperature before carving, then use a spoon or knife to carve each cookie to make room for the filling. Be gentle as you don't want to break the cookies.
- Make the base custard. You'll make just 1 base custard and then divide the custard into vanilla and chocolate custard. Pour the milk into a large saucepan over low heat and heat until hot but not boiling. Once the milk is hot, turn off the heat. Meanwhile, in a separate bowl, vigorously whisk together the cornstarch, sugar, and egg yolks until combined and pale in color. Temper the eggs by adding a few tablespoon of the hot milk into the egg mixture as you mix. Repeat this a few times. You want the eggs to slowly come to the temperature of the milk so they won't scramble when you add them into the milk. Finally, pour the egg mixture into the milk, and immediately turn on the heat. Cook the mixture over low heat, stirring continuously, until the custard is bubbling and has thickened, then turn off the heat.
- Make the vanilla custard. Fold in the vanilla extract into the base custard and transfer half of the vanilla custard into a separate bowl. Cover the vanilla custard with plastic wrap, making sure it touches the custard to keep it from forming a skin. Allow to cool down.
- Make the chocolate custard. Add the milk, powdered sugar and cocoa powder to the custard you just transferred. Turn on the heat, return the custard to the stove, and cook until fully combined and thickened again, then turn off the heat. This is your chocolate custard. Cover with plastic wrap making sure the plastic wrap touches the custard to keep it from forming a skin. Allow to cool down.
- Fill the cookies. Stuff half of the cookies with vanilla custard and the other half with chocolate custard. Be generous with the filling because that's the "glue" that keeps them together once you sandwich them so you want to make sure the edges have a thin layer of filling slathered on top.
- Assemble the Peaches. Combine a vanilla custard cookie with a chocolate custard cookie, sandwich them together and set them aside.
- Dip in Alchermes. Dip each assembled Peach in Alchermes for just a few seconds. Be quick but gentle when doing this: the cookies aren't supposed to soak up too much liquor or they will fall apart later on.
- Roll in sugar. Immediately roll each soaked peach cookie in sugar, place it onto a serving plate, and set aside.
- Chill for at least 3-4 hours or overnight (recommended). The cookies need some time to set, soak up all the flavors and soften up. Top each cookie with a mint leaf right before serving! Enjoy!
Michelle says
So my cookies cracked. What did I do wrong?
Bianka says
Hi Michelle, sorry to hear they cracked. Did the oven have the fan on or does your oven run particularly hot?
Callie says
These. Are. Phenomenal. I omitted the chocolate and just used the vanilla custard due to personal preference regarding chocolate and still these are some of the best cookies I’ve ever had! The flavors are amazing and it is super easy to do! Thank you so much for this recipe!!! I’ll be making these for a bridal shower I am making desserts for and I can’t wait for everyone to try them!
Bianka says
I’m sooo happy to hear you loved these and that you’ll be making them for a bridal shower, thanks for the review! xo