When you want to prepare a delicious snack, the Shortbread Cookies with Peach Heart are the ideal recipe. Easy and tasty, they can be prepared in no time and, accompanied by a good tea, they will be a delightful break for those with us. On the blog, you’ll find other truly good cookies and sweets…go take a look!
Recipe of 07/30/2017 Updated
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Below you’ll find links to recipes similar to this
- Difficulty: Very easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 184.62 (Kcal)
- Carbohydrates 24.38 (g) of which sugars 10.82 (g)
- Proteins 2.96 (g)
- Fat 8.89 (g) of which saturated 5.33 (g)of which unsaturated 3.09 (g)
- Fibers 0.79 (g)
- Sodium 8.65 (mg)
Indicative values for a portion of 39 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup butter
- 1/2 cup raw cane sugar
- 1 egg (medium)
- 1 pinch fine salt
- Half vanilla bean
- 1 tsp lemon zest (grated)
- 2 yellow peaches (small and ripe)
- 1/4 cup raw cane sugar
- 2 tsp almond flour
- 1 egg yolk
- 2 tbsp milk
- 1 tbsp raw cane sugar
With these doses, you get 16 shortbread cookies (1 cooked shortbread cookie weighs 39 g).
Tools
Affiliate links from IconA are present in the recipe
- Kitchen Scale
- Bowl
- Pastry Board
- Rolling Pin
- Cookie Cutters
- Parchment Paper
Steps
Sift flour and baking powder and mix them with softened butter cut into pieces. When the mixture appears sandy, add raw cane sugar and salt. Mix with your hands and add the egg previously beaten in a small bowl.
Add the grated lemon zest and the pulp of half a vanilla bean. Pour everything onto the pastry board and quickly finish the dough. Form a dough ball and wrap it in parchment paper or plastic wrap and place it in the refrigerator to rest for 1 hour.
Preheat the oven to 350°F
Peel the peaches, remove the pit, cut into small pieces, and place them in a non-stick pan. Add the raw cane sugar, mix, and cook over low heat for 20 minutes. Off the heat, add the almond flour, mix, and let cool. Roll out the shortcrust pastry to a thickness of 1/8 inch and cut out the cookies with a 2-inch diameter cutter. There will be 32, 16 on which we will place the filling and 16 to close. Turn them over and with your finger’s pressure, form a small hollow in the middle.
Place a teaspoon of filling in the hollow and close by pressing slightly around the edges. Place them one by one on the baking sheet covered with parchment paper. In a small bowl, beat the egg yolk with the milk and brush over and around the cookies. Sprinkle each one with sugar and bake. Cook at mid-height for 18-20 minutes, checking that they do not take on too much color. Remove from the oven and let cool.
