Pesche - Italian Peach Wedding Cookies
"Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt."
photo by pate g.
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
100 cookies
ingredients
- 2 cups sugar
- 8 large eggs
- 2 cups vegetable oil
- 8 cups flour (you may have to keep adding flour until firm enough to form balls)
- 2 tablespoons baking powder
- peach preserves
- peach brandy
- red food coloring
- granulated sugar
directions
- Heat oven to 350°.
- Lightly grease cookie sheets.
- Mix together sugar, eggs and oil. Add flour and baking powder.
- Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
- While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
- Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
- Color the brandy with a little food coloring & dip the peaches to give them a "blush".
- Then roll the peach in granulated sugar.
- You may garnish with artificial leaves for presentation.
- **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!
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Reviews
-
I too have this recipe but I bruch mine with eggs whites and roll the cookies in a package of peach and organe jello. Then let them dry. -
this are the best thing i have ever put into my mouth...i love them...if i were italian i would get married every year just to have these made at my wedding...last time i went to an italian wedding i took some home in my purse...YUMMMMMMY!! -
I absolutely love these cookies, they are such a beautiful presentation. There is actually a slightly different version of this recipe, its from Austria. Instead of filling the cookies with peach preserves you make a chocolate cream filling, with walnuts, cookie crumbs, and peach brandy. I like this version better only because I%u2019m not a fan of peach preserves. There a big hit at my family functions, I always make these beautiful cookies for Easter. LOVE THEM :) -
We make these in Yugoslavia/Serbia, too. We call them Breskvice ("little peaches"). Thanks for the recipe. I had misplaced mine.
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I have made these many times and get great reviews all the time. They have just the right balance of flavor with the barandy and pastry cream that I use when I make them.
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Tweaks
-
these are worth the effort! i made these for my son's class so i brushed them with peach juice with a bit of food colouring instead of the brandy. i also filled them with custard instead of preserves. i made the cookies and filled them with custard and let them sit in the fridge overnight. the next morning i brushed them and rolled them. they tasted the best the next day. they looked amazing and the kids were so excited to eat them! thanks for a great traditional recipe!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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