Tuscan Peach Treats (Print Version)
# Ingredients:
01 -
1 large egg, at room temperature.
02 -
1/4 cup unsalted butter, softened.
03 -
1¼ teaspoons baking powder.
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A pinch of salt (use 1/4 teaspoon if butter is unsalted).
05 -
Zest from half a lemon.
06 -
1¾ cups plus 1½ tablespoons all-purpose flour (with at least 11% protein).
07 -
1/4 cup and one tablespoon granulated sugar.
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1 teaspoon pure vanilla extract.
09 -
3 tablespoons whole or 2% milk, brought to room temperature.
10 -
1/2 cup Alchermes liqueur.
11 -
1/4 cup sugar for rolling the cookies.
# Instructions:
01 -
Set your oven to 350°F (180°C). Line your baking pans with parchment. Make your pastry cream ahead of time and allow it to chill for 2-3 hours.
02 -
In a bowl, stir together flour, sugar, baking powder, salt, lemon zest, butter, vanilla, and egg. Slowly pour in milk until the dough is smooth but slightly sticky.
03 -
Dust your hands with a little flour. Roll the dough into 16 evenly sized balls and space them about an inch apart on the lined pans.
04 -
Pop them into the oven and bake for around 15–20 minutes. Take them out when they’re golden brown.
05 -
Once the cookies cool down a bit, carefully carve small hollows into their centers.
06 -
Let the cookies cool completely. Fill the holes you made with pastry cream and gently press two cookies together to make sandwiches.
07 -
Dip each sandwich into Alchermes and give it about 30 seconds to soak. Then roll them in sugar. Pop them in the fridge for 30 to 60 minutes to set.
08 -
Add a fresh mint leaf on top as a garnish before serving.
# Notes:
01 -
Plan ahead! Pastry cream needs a couple of hours to chill.
02 -
If you don't have Alchermes, use Red Campari or peach liqueur and a drop of food coloring.
03 -
The filled sandwiches need to be refrigerated and last for 1–2 days.
04 -
Freeze unfilled cookie shells for up to three months.