Orange infused sweet ricotta peach cookies

People will love you forever if you make them these orange infused sweet ricotta peach cookies! They are a labor of love, but a truly impressive dessert that you’ll want to keep eating. 

Orange infused sweet ricotta peach cookies or cakes are a wonderful bite-sized celebration dessert!

Out of all the recipes on this site, year after year these orange infused ricotta peach cookies (or cakes) win the popularity contest. You guys love them so much and I can’t blame you, at all, because I absolutely love them too. It’s true, these are a labor of love, they will need some of your energy and time, but they are so worth the effort. Not only because they are precious to look at or to give to people, but because they are so darn delicious.

These peach cookies are made the same way as the mushroom cookies, although the shape and fillings differ. Both are Slovenian favorites, although the peaches have quite a few versions and everyone has their own recipe for them. Originally, Slovenian peaches are filled with a mixture of cookie crumbs, jam and ground nuts. Even our old family cookbook (more like a recipe notebook, ripped at the edges because it’s so old) has this version written in it. And if you find them at a store in Slovenia, that’s what they’ll be filled with. In my opinion, this nutty mixture is a perfectly delectable filling and you’ll never see say no to a peach like that, if I can get my hands on it.

 

But as I was flipping through Southern Italian Desserts, I found an Italian version for these peach cookies. Forget about the nuts, the chocolate, the jam, theirs are filled with ricotta. RICOTTA! That was just the biggest revelation for me. Why not do that?  The thought alone made my mouth water.

There are even more versions of these out there, mainly in Central, Southern and Eastern Europe. There’s a lot of historical overlap over here in Europe, in terms of who belonged to what country, empires were formed and destroyed, countries split… so it only makes sense that all of us in this area share a food history too. And that can be seen in recipes like this one, because so many people from so many different countries know about and make their own peach cookies. (This is a side note for all you history fans, but historically Slovenia has been a part of, among others, the Roman Empire, Habsburg Monarchy, Austrian Empire, … we were invaded by the Nazis, eventually ended up in Yugoslavia and now we’re an independent country, part of the EU. Crazy right?)

orange infused ricotta peach cookies

But let’s focus on these Orange infused sweet ricotta peach cookies:

These peach cookies, or peaches as they’re often called, are more cakes than cookies. They are small in size, almost bite-sized, so naturally I call them cookies. And they start of as cookies, as you roll and bake them as you would a cookie. But once you put the ricotta filling in, they are transformed into mini cookie-cakes, that are so good you’ll keep asking for more.

Truly, these are simply divine. Their shell is coated with crunchy sugar crystals, that give the appearance of peach fuzz, which is why we call them peach cookies. Structurally, these are made of two cookie halves, each crunchy on the outside, but soft on the inside. Part of the inside is scooped out, to make room for the fluffy ricotta filling. This is what glues the halves together and what makes these cookies incredibly juicy and flavorful. The ricotta is infused with plenty of orange zest, that gives the whole cookie an incredible citrus aroma. We also add vanilla and sugar to it, to make it that more delicious. If you know ricotta, you know it’s very mild in flavor, so adding a few of these things really brings it to life.

For me, these Orange infused sweet ricotta peach cookies embody the essence of the warmer season. They make me think of breezy mornings, picnics in the park, the endless turquoise sea, bushy green trees, orange blossoms, birds chirping in the air, ice-cold drinks in the sunset and baskets full of peaches. I just adore them so much.

whipped ricotta with orange zest

Orange infused sweet ricotta peach cookies are the perfect little dessert, for every spring or summer wedding, party, gathering. Look like real peaches, taste like heaven!

A few notes and tips before you make these:

When I first shared the recipe for these, I lived in a different apartment with a different, much older kitchen. A kitchen so old I don’t even want to remember it, but when you rent, it’s hard to find a perfect-anything. But I mention this, because not only was the kitchen old, the oven there was crappy-old and I suspected for a long time it never worked right. I mean, it worked, as in I was able to bake with it… but I always felt like it never held a consistent temperature. It wasn’t so much about the oven having cold spots, it was more that the temperature would rise and drop and rise on its own… without me doing anything to the oven. That’s what I suspected anyway, as I never tested this with a thermometer (which I now regret).

I mention this, because as I was making peach cookies this week in my new kitchen (new rental, a brand new kitchen), I FAILED. Seriously, the cookies came out of the oven all cracked! And I always say that a crack here or there is normal (it is), but these were all deeply cracked on top and I was stunned. What have I done wrong?? 

So, I went on a testing spree.

A) Should I refrigerate the dough for a few hours, instead of a few minutes? I did that, no difference in end result.

B) Did I not roll the balls well enough? I tried rolling them really, really well and they all still cracked. Normally, I’d have a few crackly tops, but now a whole batch.

C) Did I use too much baking powder? I made a batch of dough with less baking powder, which I now actually prefer, but the tops still cracked.

D) What else? THE TEMPERATURE!The fact that I used to make these in a different oven completely slipped my mind. But that’s where the problem was. I tried baking them at a higher temperature, which only proved that they will crack 100%. And then I lowered the temperature and finally – A SUCCESS! I cannot even begin to tell you how happy that made me.

But now what? So many of you have successfully made these over the years. You send me pictures and happy messages and in turn you make me happy, knowing that these were a success for you. But, what if your oven is different too?

Here come the tips and tricks and oven-things…

The oven temperature: In my original recipe, I tell you to bake these at 350°F (175°C) and that used to work for me in my old electric oven. I now have a more modern electric oven and while I haven’t had issues with other recipes and while I use a separate oven thermometer along with the oven… the peach cookie recipe needs an adjustment. I now bake these peaches at a temperature between 320°-330°F  (160°-165°C). Bellow are two photos, one of cookies baked at a temperature that’s too high and one (bottom) of cookies baked at 320°F. The top cookies are WAY too cracked, whiled the bottom are great. The few minor cracks are more a consequence of me not rolling the balls well enough, but those cracks are hidden with sugar. However, that doesn’t mean that 350°F wouldn’t work in a different oven (and it has for so many of you).

baked cookies cracked on top - oven temperature too high

baked cookies on a baking sheet

So what should you do, if you’re making these for the first time? If you don’t have an oven thermometer and you don’t know how your oven acts, I advise you to make about 6 balls and place them on a baking sheet. Scatter them all over, so that you cover all sides of the oven. Set the temperature to 350°F and bake them for 10 minutes. The bottoms should be golden brown, the tops pale and smooth. If they crack horribly, you’ll know to reduce the temperature. If they’re fine, you’ll know you can bake the rest of the cookies the same way.

There’s no way that I can be 100% sure about how your oven works, and I’ll further test this recipe (possibly in a different oven too), but baking a test batch first is the safest way to go. In the end, you’ll still end up with plenty of cookies, whether the test batch bakes perfectly or not.

Here are a few articles you can read that talk about oven issues: Food52’s take in cold spots in the oven,  What’s so great about 350°F by The Atlantic and another 350°F article by My Recipes. 

peach cookies on a plate, cookies that look like peaches

Now about the other things…

Like ricotta: You can make the filling a day ahead of time. Store it in an airtight container in the refrigerator and stir it with a spoon before using.

When rolling the cookies, make sure you roll them really well. Raw cookie balls should be the size of a big hazelnut, almost like a baby mozzarella ball. Warm them with your hands and roll them so that there are no visible cracks or dough-folds, because those will crack later on.  You want smooth balls. 

About the cookies and assembly: As you’re scraping out the center, make sure you leave a small edge around the hole. These edges will be smeared with ricotta and these are what holds the cookie together. Also, as you fill the cookies, make sure you put in enough filling – it needs to reach that edge of the hole you made into the cookie. Once you press the two halves together, some of the filling will come out. This is good as it is the glue that keeps the two cookies together and you just need to wipe away any filling that sticks out of the “peach”. Just swipe your finger all around “the seam”.

Also know that while you are filling and coloring the cookies, the ricotta filling will get warm and consequently softer. This is why you need to chill these cookies before you serve them. The ricotta needs time to set. Once it sets, the cookies will hold together really well.

Put the mint leaves on right before you serve these, as they’ll wilt otherwise.

peach cookies on the table

And my final words… I hope that you find my wordy explanations helpful and that you successfully make these cookies. They take some time and definitely some practice, but they are so worth it. I know some people might find them a bit old-school, but I adore them so much. Old-school or not, they are cute and delicious. Honestly, these orange infused ricotta peach cookies are one of my favorite cookies to eat (and make, even if they give me a headache sometimes, haha) and I think they’ll be yours too.

 

Print

Sweet ricotta peach cookies

Orange infused sweet ricotta peach cookies or cakes are a wonderful bite-sized celebration dessert!

These orange infused sweet ricotta peach cookies really capture the essence of spring and summer. They’re pretty and so delicious.

  • Author: Alice
  • Yield: 22-24 cookies 1x
  • Category: Dessert
  • Cuisine: Italian, European
Scale

Ingredients

Ricotta filling

  • 2 heaping cups (17.6 oz | 500g) ricotta cheese
  • 1/2 cup (110g) granulated sugar
  • 1 teaspoon vanilla bean paste
  • zest of 1 organic orange

Cookies

  • 4 cups (540g) all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3/4 cup (155g) granulated sugar
  • 1/2 cup (120ml) full-fat milk
  • 1 stick (1/2 cup | 115g) unsalted butter, melted and cooled to room T
  • small pinch of salt
  • zest of 1 organic lemon

The rest

  • 1 cup granulated sugar, for coating the cookies
  • liquid food coloring in red or pink
  • rum (optional)
  • mint leaves or other leaf decorations (optional)

Instructions

  1. Make ricotta filling
    In a medium bowl, whisk the ricotta with sugar until smooth and creamy. Stir in orange zest and vanilla. Chill the mixture, covered with plastic wrap, while you make the cookies.
  2. Cookies
    Preheat the oven to 350°F (175°C – see notes for more options) with a rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
  3. Sift flour and baking powder into a large bowl. In another bowl, whisk the eggs and sugar until combined. Whisk in milk, melted butter, salt and lemon zest until smooth. Fold the dry ingredients into wet in 2-3 additions, until well incorporated. Finish mixing the dough with your hands and press it into a ball. If it’s very sticky add another tablespoon or two of flour until it sticks together, but not more than that. The dough should be smooth and soft. Let rest in the fridge for 15 minutes (or even a few hours).
  4. Roll the dough into 2 logs, slice each log into into 44-48 pieces and shape each one into a smooth ball. Transfer them to the prepared baking sheets, placing them 2.5cm (1 inch) apart, as they will rise during baking. Press down each ball slightly, so the bottom flattens. Bake the first round for about 10 minutes, until bottoms are golden brown (the tops will remain pale). Rotate the pan halfway through baking. As you take the first tray of cookies out, put the second one in the oven.
  5. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of a cookie for it to hold some filling. (Be careful, don’t pierce the cookie too deep or you risk breaking it.) Set aside. Do the same with the second tray. Next, find a pair for each cookie, you want the halves of the peach to be of similar size.
  6. Assemble cookies:
    Fill each cookie hole with enough ricotta filling that it covers it completely (about a teaspoon). Press the two flat sides of each half together, so the filling comes out at the “seam” and swipe away the extra filling. Brush each peach with food coloring (you can add a splash of rum to it), gently roll it in sugar and place on a large plate. Continue with the rest of the cookies.
  7. Chill cookies, covered with plastic wrap, for a few hours before serving. This will harden the ricotta and moisten the cookies. Decorate the cookies with small mint leaves before serving, to mimic peach leaves. (These cookies keep for about 4 days and taste best on the first two days. Leave them out at room temperature for about 10-15 minutes before serving.)

Notes

On OVEN TEMPERATURE

While I’ve always baked these at 350°F (175°C) without any issues, I now have a different oven and I need to bake these at a lower temperature to avoid all of the cookies cracking. I now bake them at 320-330F (160-165C). If you’re unsure what to do, bake a test batch first by placing 6 cookie balls on a baking sheet and baking at 350F. If they come out smooth, you’re good to go. But if all come out cracked, try a lower temperature.

ON FOOD COLORING

Dilute the food coloring with water according to the instructions on the package, if it needs diluting at all. Once diluted you can add flavor to it. Rum is a traditional choice, but you can get food flavoring in strawberry or lemon or peach. All 3 fit this cookie well. (I’ve tried LorAnn oils which are extremely concentrated and a single drop already gives a lot of flavor.)

The food colors I most often use are from Rainbow Dust and Wilton. I hear people have great experiences with Americolor too.

I’ve experimented with natural food dyes but none gave these peaches enough color. My goal was to make “white peaches” which are pinkish and white, while regular peaches are more red and yellow in color. The one thing I haven’t tried yet is beet powder. Its vibrant pink color could do the trick, so you can always try this too instead of using artificial coloring (and I promise to update you all on this as soon as I try this version myself).

You can also skip the coloring completely and moisten the cookies with some sweetened water instead. But since I make these rarely, I don’t see that much harm in artificial food dye. The one I use is strawberry flavored which adds a whole new dimension to these cookies. (I buy it locally, don’t think it’s sold outside of Slovenia.)

TIP FOR MELTING BUTTER

The fastest trick for me is this: I put the butter in a 500ml (1 pint) Pyrex measuring jug and melt it in the microwave in 10-20 second increments. Once it’s almost completely melted, I take it out and keep stirring it with a spoon, until it cools to room temperature.

[update] KEEPING THE SHAPE

As you fill these cookies, make sure you put in enough filling – it needs to reach the edge of the hole you made into the cookie. Once you press the two halves together, some of the filling will come out. This is good as it is the glue that keeps the two cookies together and you just need to wipe away any filling that sticks out of the “peach”. Also know that while you are filling and coloring the cookies, the ricotta filling will get warm and consequently softer. This is why you need to chill these cookies before you serve them. The ricotta needs time to set.

This recipe is adapted from a family recipe and from Southern Italian Desserts.

 

 

 

 

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62 Comments

  1. oh my goodness, these cookies are so pretty! I can’t stop staring at them! So glad I found your blog Alice!

    Posted 5.15.15 Reply
    • Alice wrote:

      Thank you so much Heather, and welcome to MAH! 🙂

      Posted 5.15.15 Reply
  2. Patricija wrote:

    Impressive! They look amazing!

    Posted 5.15.15 Reply
    • Alice wrote:

      Thank you! 🙂

      Posted 5.16.15 Reply
  3. They look like real peaches. I bet they taste amazing too!

    Posted 5.16.15 Reply
    • Alice wrote:

      Thanks Theodora! 🙂

      Posted 5.17.15 Reply
  4. Julie wrote:

    I made these tonight…the color turned out just like your pictures, and they taste delicious, but I cant get them to stay together. I may have made them too big?

    Posted 5.22.15 Reply
    • Alice wrote:

      Hi Julie!
      Have you chilled them for long enough? Right after they’re made they are very fragile and can easily fall apart, so they have to be chilled for hours until the ricotta sets. They also need enough filling – the ricotta is what keeps the two cookies together.
      It is possible that you made them too big and didn’t fill the holes enough, but I can’t be 100% sure without actually seeing them.

      I’m glad you like the taste though and am sorry that they didn’t turn out right.
      Let me know if I can help you with anything else.

      Posted 5.22.15 Reply
    • Gabriella wrote:

      Hi,
      If you pipe the filling into the whole and enough to just cover the surface also, when you join the two halves, just press together firmly
      There should be a little excess filling which you then gently smooth off with your finger

      Before colouring, place them in the freezer to make the process easier

      Good luck!

      Posted 4.22.18 Reply
  5. Nicole wrote:

    What camera do you use for your photos? They all look amazing!

    Posted 5.24.15 Reply
    • Alice wrote:

      Hi Nicole, thank you! I have a Nikon D3200 and normally use a 50mm lens.

      Posted 5.25.15 Reply
  6. Kelsey M wrote:

    I love it! The mushroom cookie recipe was actually how I first found your blog 🙂

    I hope to give these a try soon~

    -Kelsey

    Posted 6.1.15 Reply
    • Alice wrote:

      Thanks! And great, I’m glad you’ve stuck around. 🙂

      Posted 6.2.15 Reply
  7. Loni B. wrote:

    Beautiful!!!!! My goodness- they are like perfection!

    Posted 6.2.15 Reply
    • Alice wrote:

      Thank you so much, Loni!

      Posted 6.2.15 Reply
  8. Sarah wrote:

    These are so, so beautiful! The color + the perfect round shape – they are just like real peaches. The sweet ricotta filling must be amazing. Yum!

    Posted 6.19.15 Reply
    • Alice wrote:

      Thank you Sarah! 🙂

      Posted 6.19.15 Reply
  9. christina wrote:

    Haven’t tried these yet but definitely plan to. I’m going to substitute Peach Shnapps for the rum.Can’t wait to bake them tomorrow!

    Posted 8.1.15 Reply
    • Alice wrote:

      Yum, that sounds delicious!
      Happy baking and I hope you like the cookies. 🙂

      Posted 8.1.15 Reply
  10. Vera wrote:

    Hi Alice, I made these and they turned out just gorgeous! Thanks a lot for your great recipe. I posted my photos here and linked back to you: http://www.nicestthings.com/2015/08/pfirsich-kekse-pfirsich-peeling.html Will tag you on Instagram, too 🙂

    Posted 8.11.15 Reply
    • Alice wrote:

      Hi Vera! Thank you, I’m happy you like the cookies. I looked at your post and yours are so beautiful!!
      🙂

      Posted 8.11.15 Reply
  11. Hello Alice, I just wanted to let you know that I too made these beautiful cookies and posted them to my cookie blog. I credited my success to you and your well detailed recipe, and linked back to your site. All the best to you and keep up the good work. Your site is beautiful. If you have a moment, please come see what I’m doing. http://www.thefinercookie.com/sweet-ricotta-peach-cookies/2015/8/18/sweet-ricotta-peach-cookies?rq=ricotta

    Posted 8.18.15 Reply
    • Alice wrote:

      Hi Kim! Thank you so much. 🙂
      Your peach cookies are really beautiful too!

      Posted 8.18.15 Reply
  12. Gina Somma wrote:

    thankyou for the recipe! I have been making these for years ( my recipe is a little different)and I also fill them with pastry cream, but I will try them with ricotta now!
    I wrap a little ball of dough around the outside of half a walnut shell and put the flat side down on cookie sheets. (I bought a bag of walnuts and gently cracked them open, removed the fruit from inside and use for other recipes) after removing from oven wait a few minutes and while holding them with a kitchen towel remove walnut shell gently by twisting and let them cool down. Now you have a cookie with a big indentation and u won’t have to scoop out anything. When cool, I prepare two bowls one with sugar and one with pink liquor ( I use an Italian liquor Rosso Antico) I dip each half first in liquor and then sugar and put them on cookie sheet with carved part facing the ceiling, when finished I fill each half with cream and press them together. The walnut shells u can keep and use them over and over.

    Posted 8.22.15 Reply
    • Alice wrote:

      Thank you, Gina, for sharing your version! I really like the idea of using walnut shells, I might have to try that myself.
      🙂

      Posted 8.22.15 Reply
  13. Chelsea wrote:

    Alice, these are gorgeous and I really want to make them for my boyfriend’s mother, but she lives in another state.

    A few questions:

    If I gently sealed them (like vacuum, but not enough to crush the cookie) and put them in a tin and overnight shipped them, do you think they would last?

    And if you have any suggestions on how else to do this, please tell me.

    I wanted it to be her Christmas gift because I cannot afford much else, and I’m sure she would love them.

    Posted 12.3.15 Reply
    • Alice wrote:

      Hi, Chelsea!
      Aww, that’s such a great gift!
      The only thing that I’m not 100% sure about is the transport temperature. Ricotta gets a lot softer if left in a warm place for too long. I do think that because we are in December and the temperatures are lower, the outside temperature shouldn’t be too much of a problem.

      I would definitely wrap them carefully. I would line the tin with tissue paper or paper towels or even bubble wrap, then I would wrap each cookie individually in plastic wrap or tin foil (this would keep them cold longer). When placed in the tin I would fill the space between the cookies with additional bits of paper towels, to act as a buffer.
      And then I would also wrap the tin with extra paper or bubble wrap, put it in a box and use overnight shipping, like you mentioned.

      And then I would hope for the best. I do think that with all the wrapping involved, they would have a really good chance of staying undamaged. Just keep them in the fridge up to the moment you go out & send them. (And maybe write a note to your boyfriend’s mother telling her that if the first cookie is too crumbly and soft, she should chill the rest for a few hours first.)

      Hope this helps! If you end up doing all of this, let me know if all the wrapping worked. My fingers are crossed! 🙂

      Posted 12.4.15 Reply
  14. Andie Cumber wrote:

    Alice,
    I just wanted to let you know that I made this cookie for my 10th annual cookie exchange and it won best looking cookie!!! I uploaded a picture of them on Facebook and its gotten 99 likes and 43 comments along with several requests for the recipe.

    I can’t tell you how blown away everyone was with them looking like real peaches. Thank you for sharing the recipe and giving step by step instructions.

    For the most part everything was really easy to follow, however I found when I mixed the wet ingredients all at once the dough wasn’t as sticky. Wrapping the dough in plastic wrap and chilling in the refrigerator helped with rolling the dough into balls and when I rolled them on a wooden cutting board I got smoother balls with less cracking during the cooking stage.

    I’m looking forward to checking out more of your recipes!!!

    Posted 12.7.15 Reply
    • Alice wrote:

      Wow, congratulations! I’m so happy for you and thanks for making my day.
      Chilling the dough is definitely a good idea for when the dough is too soft, it’s great you did that.

      Thanks for sharing your experience, Andie!

      Posted 12.7.15 Reply
  15. JD wrote:

    I used to make these with my mom years ago. She filled hers with custard on one side, and a little chocolate pudding in the other side, with an almond in the middle. This is truly edible art!

    Posted 2.3.16 Reply
    • Alice wrote:

      Ooh, I love that flavor combination, but haven’t tried it in a cookie yet. Thanks for sharing! 🙂

      Posted 2.3.16 Reply
  16. Chelsea wrote:

    These look amazing! I’m definitely going to try this recipe!

    Posted 2.25.16 Reply
    • Alice wrote:

      Thank you, Chelsea! Let me know if you do. 🙂

      Posted 2.27.16 Reply
  17. robyn wrote:

    do younknow a good substitue for the eggs I want to make these but one of my friends happens to be allergic to eggs.

    Posted 3.3.16 Reply
    • Alice wrote:

      Hi Robyn! Unfortunately I haven’t made these without eggs before, so I can’t speak from experience. But after digging around online, the most often mentioned substitute for cookies, and the kind people are happy with, is flax seed.

      To substitute 1 egg with flax seed, grind 1 tablespoon of whole flax seed in a coffee grinder/blender.
      Transfer to a bowl and add 3 tablespoons water. Beat with a fork until it becomes gooey like an egg white.

      For the peach cookies, you’d need a triple amount of that. You could also try making a half-batch first (just divide all ingredients by 2), to see how the flax seed works. I use 2 eggs when making only 1/2 recipe, so that’s 2 TBSPS flaxseeds with 6 TBSPS water.

      Personally, I would also add 1 TBSP of sour cream to the batter and if it ends up being too sticky and not smooth, just keep adding pinches of flour until it is.

      More resources: via The Kitchn

      A long but very detailed article on flax seeds, explains everything in detail, with recipes included: Vegan Baking – flax seed egg replacer

      Hope you find this helpful!

      Posted 3.3.16 Reply
  18. Toni Antonucci wrote:

    Can these be made ahead and frozen? I’d like to make these for the cookie table for son’s wedding in 2 months. Should I make the cookies ahead and freeze them already scooped out then fill them the day before the wedding or can they be made fully assembled and and frozen?

    Posted 5.2.16 Reply
    • Alice wrote:

      Hi Toni! If freezing is a must, then I would freeze scooped out cookies and fill them the day before the wedding. Freezing ricotta worries me because it might release some liquid and you can’t fix that once the cookie is filled, so you risk ruining the whole cookie (making it watery or soggy). But freezing empty cookies should be fine if you put them in an airtight container, but separate the layers with some parchment. You could also freeze them on a baking sheet in a single layer, covered with some plastic wrap.

      Hope this helps! And congratulations on your son’s wedding. 🙂

      Posted 5.3.16 Reply
  19. April wrote:

    I made these tonight and the cookie portion tastes a little dry. What could I have done wrong?

    Posted 6.5.16 Reply
    • Alice wrote:

      Hi, April! The cookie portion moistens after the ricotta has had time to set. Did you scoop out enough of the cookie to add a good amount of filling? The filling to cookie ratio is what could’ve been off in your case, if you made the holes too small?

      And as you color the cookies, they get some of that moisture from the outside too.

      They also do need time to set and soak, because the cookie by itself is somewhat dry. But it needs to be as that’s the only way it can be filled and colored without it falling apart later on.

      Hope this helps! As some time has passed now from your comment, let me know if they’ve improved.

      Posted 6.5.16 Reply
      • April wrote:

        Thank you Alice! You are absolutely right! The next morning I tried these and they were perfect! I was worried I made the holes too small but they just needed some time.

        I served them at a peach themed baby shower and they were amazing!

        Thank you for the recipe!

        Posted 6.7.16
      • Alice wrote:

        I’m so happy to hear that! Thanks for reporting back, April! 🙂

        P.S. That had to be one cute baby shower!

        Posted 6.7.16
  20. Elisa wrote:

    Hi Alice, just found your peaches and they brought me to my very teen years, long ago. There are two main types of peaches treats that are often available here in Italy, and the one I remember is the other one, so I thought you may enjoy it too! A rich yeast risen dough, like a Veneziana, is used to make the halves, that are then joined with any filling of choice, and finished the same way. They look alike, but consistency is completely different! To dampen them they used Alkermes, or, if children were to eat them, some raspberry syrup, the sort you use to dilute with water to make soft drinks. It adds a hint of “peach melba” i find irresistible. Thank you for your tutorial and for bringing up old memories!

    Posted 7.26.17 Reply
    • Alice wrote:

      Hi Elisa, thank you so much for sharing this with me! The dessert you’re describing sounds amazing and definitely something I’d enjoy very much. Just the thought of Veneziana alone makes my mouth water, haha. 🙂

      I’ll definitely attempt to make these so thank you again for telling me about them.

      xo

      Posted 7.26.17 Reply
  21. Brooke wrote:

    Your cookies are gorgeous!

    I tried making them this evening and the tops of the cookies all split. Any idea on why this would happen?

    Posted 8.24.17 Reply
    • Alice wrote:

      Hi Brooke, I’m so sorry to hear that! Did they split all the way through or were there just minor cracks on top?

      From my experience this usually happens if you don’t roll the balls well enough. They have to be really smooth and compact. I almost always have a few cracked cookies, especially if I’m in a rush, but unless the cracks are really big, I use them anyway. The coloring and sugar tend to hide those splits pretty well.

      However, there are other things that could go wrong.
      – Oven temperature / setting
      I use a standard oven or a fan oven with the fan turned off. If you use a fan forced oven, you have to reduce the baking temperature by 20°C / 50°F. Because otherwise the outside of the cookie will cook faster than the inside, which could explain the cracks.

      – Overmixing / handling of the dough
      This is more likely to happen when using a mixer on a higher speed. As you mix the ingredients together, a lot of mixing can produce a lot of air bubbles which can cause cracks.

      – Too much flour / baking powder
      This could potentially be a problem. The recipe works for me, but moisture in anyone’s kitchen can affect both the powder and flour, so the recipe may end up not working for you. You can try removing 1/4 tsp baking powder next time and the cookies should still get a nice rise. Also make sure you don’t use too much flour when kneading – you want the dough to be smooth, but not dry.

      Hope any of this helps!
      And sorry for my lengthy answer 🙂 🙂

      Posted 8.24.17 Reply
      • Brooke wrote:

        Thanks for your quick reply! I mixed by hand and use a regular oven, but I may have overhandled the dough or used more flour for sure. I live in a very humid area (that’s about to be hit by a hurricane, so is more humid than normal). It is very awesome that you take the time to answer back. I love your blog and will definitely try again! Thank you so much for your help.

        Posted 8.24.17
      • Alice wrote:

        You’re welcome! I’m glad we got to the bottom of this. Hopefully everything works out next time and if you find the time please report back, I’m curious about the result.
        And a hurricane sounds so scary! Hope you are safe and don’t get hit hard.

        Also thank you so much! Your support means the world to me 🙂

        xx

        Posted 8.24.17
  22. Karlee wrote:

    Hi Alice!
    My grandma used to make these cookies with me and seeing the pictures really took me back. Yours are just as gorgeous as I remember hers being! I’ll be visiting the Philippines this Christmas to spend the holidays with my fiance’s family and would love to bring these to dinner, however, temps still hover in the 80F range in December. Would these survive a 3hr travel, provided they were made and chilled a full day before? Hoping we can make the 3hr drive in an air conditioned taxi, but that’s not always the case in PH! 😉

    Posted 11.14.17 Reply
    • Alice wrote:

      Hi Karlee! Thank you for sharing this with me, makes me so happy to see you were able to find something that reminds you of her. 🙂
      And I think the cookies would be fine! I would put them in a storage container, then wrap the container in aluminum foil and place in the fridge. Take out right before travel time. (And if you can, chill them for a little while before serving, once you get to your destination.)

      I also see people have great results with these ice packs >>> http://amzn.to/2ihBomy which you can tuck into the bag along with the cookies. And these small cooler bags look really nice too >>> http://amzn.to/2ifCKxW
      Or you can even fill a plastic bottle with water and freeze it and put it next to the cookies, totally affordable and easy to grab & later discard. 🙂

      In any case, I hope you can make these and safely bring them to the Philippines and have a wonderful Christmas.<3

      Posted 11.14.17 Reply
  23. Katie wrote:

    Hi! These are beautiful. Do you think I can substitute the flour for gluten free flour?

    Posted 3.4.18 Reply
    • Alice wrote:

      Hi Katie, I’ve never made these gluten free, so I can’t speak from experience.
      I did some reading and found this: https://blog.kingarthurflour.com/2015/02/20/making-recipe-gluten-free/

      They recommend using GF all purpose flour and adding xanthan gum to it, which is supposed to do what gluten does in regular flour. So, I would use 2 or 2 1/2 teaspoons of xantham gum for this recipe.
      And possibly another egg too.

      I wish I could be of more help!

      Posted 3.4.18 Reply
  24. Tina wrote:

    Can these be frozen I want to make these for my daughters wedding in July. Thanks

    Posted 3.16.18 Reply
    • Alice wrote:

      Hi, Tina!
      I’ve never frozen these before and I have no idea how they’d turn out. I’m worried that freezing might ruin the ricotta filling. Freezing ricotta on its own might work (and my quick search online tells me that people do it), but here it’s stuffed in a cookie and thawing it might ruin the cookie, making it wet and soggy.

      One idea is that you make a test batch and try freezing some to see how they turn out.

      Best of luck!
      And congratulations on your daughter’s wedding.

      Posted 3.16.18 Reply
  25. Derica wrote:

    Would these be okay to make and fully assemble, then leave in the fridge overnight to set?

    Posted 6.22.18 Reply
    • Alice wrote:

      Yes, definitely! I do that all the time. 🙂

      Posted 6.23.18 Reply
  26. Summer wrote:

    What a very delicious recipe! I’m pretty sure my kid’s going to love this! I’m definitely gonna bake this one on the weekend! Thank you so much for sharing!

    Posted 2.13.19 Reply
    • Alice wrote:

      Thank you, Summer! Please let me know their reaction! 🙂

      Posted 2.14.19 Reply
  27. Elaine wrote:

    To coat the cookies I brush lightly with water, dip one side to make a small circle in red sugar ( the kind used for holiday cookies) then in regular dry peach jello. Not sugar free! The dry jello takes the place of sugar and gives a more intense peach flavor. Yummy.

    Posted 5.18.19 Reply
    • Alice wrote:

      Yum, that is so creative, Elaine! Thank you for sharing with us 🙂

      Posted 5.18.19 Reply
  28. rashwan wrote:

    good job

    Posted 8.6.19 Reply
  29. Maria Zwick wrote:

    Made these people at work loved them. For the scrap of cookies (from the holes) .i made a small trifle with vanilla pudding..2 desserts in one…thank you for your tips

    Posted 9.17.19 Reply
    • Alice wrote:

      That’s so creative, I love trifles!
      And thank you for sharing, Maria, I’m happy you like the recipe 🙂

      Posted 9.18.19 Reply