Orange Infused Sweet Ricotta Peach Cookies Recipe

Also known as peaches from Italy! These cute cookies are a must-have for any event. With cheese inside and sugar on the outside.  

Ricotta filling – 2 heaping cups (500 g) ricotta cheese – 1/2 cup (110 g) granulated sugar – 1 teaspoon vanilla bean paste – 2 teaspoons orange zest Cookie – 4 cups (540 g) all-purpose flour, spooned and leveled – 2 teaspoons baking powder – 3 large egg – 3/4 cup (155 g) granulated sugar – 1/2 cup (120 ml) full-fat milk – 1 stick (115 g) unsalted butter, melted and cooled to room temperature – small pinch of salt – 1 teaspoon lemon zest To assemble – 1 cup granulated sugar, for coating the cookie – liquid food coloring in red or pink – 1 tablespoon rum, or peach liqueur or peach juice – mint leaves or other leaf decoration

INGREDIENTS

Prepare ricotta Mix ricotta and sugar in a medium bowl until smooth. Mix orange zest with vanilla. While preparing cookies, refrigerate ingredients in plastic.  

INSTRUCTIONS

STEP 1

Make cookies Sift flour and baking powder into a large bowl. Mix sugar and eggs in another bowl. Mix milk, butter, salt, and lemon zest. Wet and dry ingredients should be mixed 2-3 times.   

STEP 2

Mix dough by hand and form a ball. If very sticky, add another tablespoon or two of flour until it sticks, but not more. Soft, silky dough is best.  

STEP 3

Refrigerate dough for 15 minutes or more to make handling simpler. Preheat the center rack of the oven to 350°F (175°C). Line two baking pans with paper.  

STEP 4

Roll the dough into two logs, slice each log into 44 pieces, and form smooth balls. Place them 1 inch (2.5 cm) apart on baking pans because they will rise. Gently flatten each ball's bottom.   

STEP 5

First, bake bottoms for 10 minutes until golden brown (tops will remain pale). Halfway through baking, rotate pan. Bake another cookie pan while removing the first.  

STEP 6

Cut a circle in each cookie's bottom and fill while warm. Too deep piercing breaks the cookie. Save scooped cookies.  

STEP 7

Adding another cookie tray. Pick two similar-sized peach halves for each cookie. Choosing now is easier than mid-filling.  

STEP 8

Combine cookies Mix rum (or juice) and food dye in a small dish following package instructions. Dilute with a teaspoon juice or water. Add sugar to another shallow bowl.  

STEP 9

Top cookie holes with ricotta. Press the two flat edges of each filled half together to release filling at the "seam" and brush away excess. Food-color each peach, gently roll in sugar, and put on a large plate. Use leftover cookies.  

STEP 10

Serve cookies after chilling in plastic wrap for several hours. Firm ricotta moistens cookies. Like peach leaves, mint leaves can decorate biscuits before serving.  

STEP 11

Cookies taste finest the first two days of four. Serve room-temperature after 10-15 minutes.  

STEP 12

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