Sweet peaches.
Simple, scenic, delicious.
Sweet peaches are a typical dessert from Tuscany and Emilia-Romagna and are popular in many other regions of central-northern Italy where every family has its own recipe passed down from mother to daughter. This recipe was given to me by Marcella and is her family’s recipe.
Sweet peaches are a very refined and elegant dessert, yet quite simple to prepare. Perfect for any occasion, they will win everyone over with their deliciousness.
A shell made of two cookies filled with luscious hazelnut cream, but you can also use pastry cream, chocolate cream, jam, or any spread you prefer. An alcoholic soak with Alchermes and a light sugar coating create these delicious treats 🙂 Try them, they are also perfect for gifting, serving at a buffet, as a dessert after a meal, and for enjoying whenever you want something really good 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 medium eggs
- 5.6 oz sugar
- 3.5 cups all-purpose flour (plus extra for the board)
- 1/4 cup milk
- 2.5 oz butter (at room temperature)
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- to taste hazelnut spread (for filling)
- to taste Alchermes
- to taste granulated sugar
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pastry Board
- 1 Knife
- 1 Pastry Bag
- 1 Oven
Steps
Let’s prepare the shells.
Put the flour with sifted baking powder, sugar, and a pinch of salt in a large bowl, mix with a spatula.
Add the slightly beaten eggs, milk, vanilla, and butter, knead quickly with your fingertips as you would for shortcrust pastry (you can also use a stand mixer with the K hook).
Put a little flour on a pastry board and work the dough until smooth; it should be firm and not stick to your hands, so add a little more flour if needed.
Once the dough is smooth and homogeneous, it’s ready.
Preheat the oven to 340°F.
Line 2 baking sheets with parchment paper.
Shape the dough into walnut-sized balls (make sure they are all the same size) and arrange them slightly apart on the baking sheets.
Bake at 340°F for about 10-15 minutes, they should lightly brown.
As soon as they are out of the oven, use a pointed knife to hollow out the bottom of each cookie (the flat part) so they hold more filling, but be careful not to damage the cookie externally.
Once all the cookies are hollowed out, let them cool completely.
Filling and finishing:
Put the soft hazelnut cream (if it’s hard, slightly warm it in the microwave for 3 or 4 seconds) into a pastry bag without a nozzle.
Fill the cookies with hazelnut cream and pair them to make filled spheres.
Fill all the cookies this way, placing them on a tray as you go.
Once all the treats are ready, put the Alchermes in a bowl and sugar on a flat plate.
Quickly dip the treats one by one in the Alchermes, then roll them in sugar.
The sweet peaches are ready. For a more elegant presentation, you can place each one in a paper cupcake liner and decorate them with small leaves.
Enjoy your dessert.
Place the flour, baking powder, sugar, and a pinch of salt in the mixing bowl 10 secspeed 2.
Add the slightly beaten eggs, milk, vanilla, and butter 2 minutesKnead.
Place some flour on a pastry board, put the dough on it, and work it until smooth; it should be firm and not stick to your hands, so add a little more flour if needed.
Once the dough is smooth and homogeneous, it’s ready.Line 2 baking sheets with parchment paper.
Shape the dough into walnut-sized balls (make sure they are all the same size) and arrange them slightly apart on the baking sheets.
Bake at 340°F for about 10-15 minutes, they should lightly brown.
As soon as they are out of the oven, use a pointed knife to hollow out the bottom of each cookie (the flat part) so they hold more filling, but be careful not to damage the cookie externally.
Once all the cookies are hollowed out, let them cool completely.Filling and finishing:
Put the soft hazelnut cream (if it’s hard, slightly warm it in the microwave for 3 or 4 seconds) into a pastry bag without a nozzle.
Fill the cookies with hazelnut cream and pair them to make filled spheres.
Fill all the cookies this way, placing them on a tray as you go.
Once all the treats are ready, put the Alchermes in a bowl and sugar on a flat plate.
Quickly dip the treats one by one in the Alchermes, then roll them in sugar.The sweet peaches are ready.
Enjoy your dessert.Try all my other treats, you can find the recipes CLICKING HERE.
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