The sweet peaches are small treats whose appearance greatly resembles the skin of a peach. I prepared this recipe by first making lactose-free sponge dough, then I created small half-spheres and baked them in the oven; once cooled, I filled them with hazelnut spread (obviously lactose-free). Finally, I dipped the peaches in alchermes and then in sugar. These peaches will win you over with their irresistible aroma and taste!
As many of you might know, I live on the border between Marche and Abruzzo, and in the Marche region, these peaches are very famous. Every family has its own recipe, and the one I’m sharing today was given to me by a family friend, adapted to be lactose-free. In my area, sweet peaches are usually made at home during Carnival or for special occasions, but nowadays they can be found year-round in bars, patisseries, and bakeries.
Also try:
Alchermes and Chocolate Roll
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
Ingredients
- 3 Eggs
- 3/4 cup Sugar
- 1/3 cup Sunflower Oil
- 1/4 cup Rice Milk
- Lemon Zest
- 4 cups Flour
- 1 packet Baking Powder
- as needed Lactose-Free Hazelnut Spread
- as needed Alchermes
- as needed Granulated Sugar
Preparation
To make the Sweet Peaches, beat the eggs with the sugar in a bowl until you get a frothy mixture. Then add the oil and subsequently the milk, continuing to beat to combine the ingredients.
In another bowl, sift the flour and baking powder. Then gradually add the flour to the egg mixture, continuing to blend.
Finally, add the grated lemon zest and knead with your hands until you obtain a soft and homogeneous dough.
With slightly wet hands, take a bit of the dough and form balls the size of a walnut. Place the balls on a baking tray lined with parchment paper, spacing them apart. Continue this way until the dough is used up.
Bake in a preheated fan oven at 356°F for 15/20 minutes. When they start to slightly brown, remove and let cool.
With a teaspoon or knife, gently and slightly hollow out the center of the flat side of each piece. Fill the small cavity at the center of each half-sphere with hazelnut cream. If the cream is too thick, melt it slightly in a bain-marie or microwave.
Join two half-spheres on their flat sides to form a peach. Quickly dip and extract the peaches in alchermes, let them drain well, and roll them in granulated sugar.
Place the peaches on a tray and put them in the refrigerator for at least one hour. Enjoy!
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