Ingredients
Cookies
- 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
Custard Filling
- 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)
- 1/2 tsp vanilla extract
- 3 tbsp (24 g) powdered sugar
- 2 tbsp (15 g) unsweetened cocoa powder
Assembly and Decoration
- 1/4 cup (60 ml) Alchermes liquor (see notes for substitutions)
- 2/3 cup (130 g) white granulated sugar (for rolling)
- Mint leaves (for decorating)
Instructions
- Preheat Oven: Preheat the oven to 320°F (150°C) ensuring the fan is turned off. Line two baking sheets with parchment paper and set aside.
- Make Cookie Dough: In a large bowl, mix the flour, sugar, baking powder, egg, milk, butter, vanilla extract, and salt until combined into a thick dough. Divide the dough into 18 equal balls (about 1.1 oz or 30 g each). Roll each ball smoothly, place on the lined baking sheets, and gently press so they stay flat.
- Bake Cookies: Bake for 12-15 minutes, or until cookies are golden with golden brown bottoms. The cookies should remain mostly intact without cracking. Let them cool completely.
- Carve the Cookies: Once at room temperature, carefully carve out a shallow well in the center of each cookie using a spoon or knife to create space for the filling, taking care not to break them.
- Prepare Base Custard: Heat milk in a saucepan over low heat until hot but not boiling, then turn off the heat. In a bowl, whisk cornstarch, sugar, and egg yolks until pale. Temper the eggs by gradually adding hot milk to the mixture while stirring. Pour the tempered egg mixture into the milk, return to low heat, and stir continuously until custard thickens and bubbles. Remove from heat.
- Make Vanilla Custard: Stir vanilla extract into the base custard. Transfer half into a separate bowl, cover with plastic wrap touching the surface, and let cool.
- Make Chocolate Custard: To the remaining base custard in the saucepan, add additional milk, powdered sugar, and cocoa powder. Cook over low heat until thickened and smooth. Remove from heat, cover with plastic wrap touching the custard, and let cool.
- Fill Cookies: Generously fill half the carved cookies with vanilla custard and the other half with chocolate custard, spreading filling thinly around edges to act as glue.
- Assemble Peaches: Sandwich a vanilla custard cookie with a chocolate custard cookie firmly together and set aside.
- Dip in Alchermes: Quickly dip each sandwich cookie in Alchermes liquor for a few seconds, avoiding soaking to prevent breakage.
- Roll in Sugar: Immediately roll each dipped cookie in granulated sugar, place on a serving plate.
- Chill and Serve: Refrigerate for at least 3-4 hours or overnight for flavors to meld and cookies to soften. Garnish each peach cookie with a fresh mint leaf before serving. Enjoy!
Notes
- Alchermes is a traditional Italian red liqueur; if unavailable, substitute with a combination of kirsch or cherry liqueur mixed with a few drops of red food coloring or grenadine.
- Ensure all dairy and eggs are at room temperature for best mixing and texture results.
- Be gentle when carving and assembling cookies to prevent cracking.
- Cover custards with plastic wrap touching the surface immediately to avoid skin forming.
- Chilling overnight improves flavor melding and texture softening for authentic results.
- Prep Time: 40 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
