Italian Peach Cookies (Pesche Dolci) – A Sweet Celebration Treat

Soft, delicate, and dressed to impress, these Italian Peach Cookies—known as Pesche Dolci—are a nostalgic nod to the beautiful traditions of Italian baking. With a light, cake-like texture and a sweet filling of jam, almonds, and liqueur, these cookies are as stunning as they are delicious. Each one delicately colored and rolled in sugar to create a realistic peach-like finish—perfect for holiday trays, weddings, or any celebration that calls for something a little extra special.

Follow along as Nonna shows you how to craft each step of these festive cookies from scratch, just like she does for her family.

Link to instructional video below s well!

In This Blog, You’ll Learn...

🍑 How to make a soft, tender cookie dough from scratch.
🍑 The secret to forming that perfect peach shape using two cookie halves.
🍑 How to create a sweet, flavorful filling with jam, almonds, and liqueur.
🍑 Nonna’s trick for natural-looking food coloring dips.
🍑 Tips for decorating with sugar and leaves for that realistic peach finish.
🍑 How to turn a humble cookie into a celebration-worthy showpiece!

Perfect for holidays, family gatherings, or adding a little Italian flair to your dessert table. Follow along as Nonna guides you through every step of this beautiful, scratch-made treat!

INGREDIENTS:

For the Dough:

• 2 eggs

• ½ cup sugar

• ½ cup sunflower oil

• ½ cup milk

• 1 tsp baking powder

• 1 tsp vanilla extract

• 3½ cups flour

For the Filling:

• 1 cup jam

• ½ cup crushed almonds

• ½ cup liquor

• Cookie crumbs (watch how Nonna uses the scooped centers for this!)

For Decorating:

• Food coloring in water – red, yellow, and green

• Green icing sugar (optional)

• Decorative leaves (optional)

• 1 cup sugar, for rolling
  
  

---

DIRECTIONS:

1. In a large mixing bowl, add the eggs, sugar, and oil. Using an electric mixer, blend for about a minute.
   
   

2. While mixing, slowly add the milk and begin incorporating the flour one cup at a time, holding back the last cup. Mix until well combined.
   
   

3. Add the baking powder and vanilla, continuing to mix.
   
   

4. Switch to a spatula and mix the dough by hand. Add the final cup of flour until the dough becomes soft, smooth, and no longer sticky.
   
   

5. Let the dough rest for 10 minutes.
   
   

6. Roll the dough into small, walnut-sized balls and place them on a baking sheet.
   
   

7. Bake at 360°F (180°C) for 13 minutes, just until lightly golden—do not overbake.
   
   

8. While the cookies are still warm, use a paring knife to carve out a small hole in the flat side of each cookie. Reserve the centers for the filling.
   
   

9. In a bowl, mix the reserved cookie crumbs with jam, crushed almonds, and liqueur to make the filling.
   
   

10. Fill each cookie half and gently press two halves together to form a peach shape.
    
    

11. Prepare 3 small bowls with ½ cup water each and tint each one with a different food color—red, yellow, and green.
    
    

12. Dip each peach cookie in the colored water (one color per side for a realistic look), then roll them in sugar.
    
    

13. Let them rest on a cooling rack to dry.
    
    

14. Finish with decorative leaves or a sprinkle of green icing sugar if desired.

These cookies are truly a labor of love, but the end result is a showstopper that brings joy to every table.

Watch Nonna Make Italian Peach Cookies!

Tips to Enhance your Italian Peach Cookies!

✅ 1. Use Room Temperature Eggs

Cold eggs can cause the dough to mix unevenly. Let your eggs sit at room temperature for about 30 minutes before starting for a smoother batter.

---

✅ 2. Don’t Overwork the Dough

After switching from the mixer to hand-stirring, gently fold in the flour until the dough is just combined and no longer sticky. Overmixing can make the cookies tough instead of tender.

---

✅ 3. Shape Evenly for a Realistic “Peach” Look

Roll the dough into walnut-sized balls that are uniform in size. This helps them bake evenly and pair perfectly when forming the peach shape.

---

✅ 4. Scoop the Centers While Still Warm

Hollowing the cookies while they’re still warm makes it much easier to remove a bit of the inside cleanly without cracking the cookie shell.

---

✅ 5. Let the Filling Sit for Flavor

Mix the jam, crushed almonds, cookie crumbs, and liqueur together, then let it rest for 10–15 minutes. This allows the flavors to meld and makes it easier to scoop and press into the cookies.

---

✅ 6. Use Gel Food Coloring Sparingly

If using gel or concentrated food coloring, dilute it well with water before dipping. It gives the cookies their vibrant hue without staining too harshly or soaking through the shell.

Following these tips will help ensure perfect Italian Peach Cookies! 😊✨

Did you Know?

🍑 Inspired by Fruit, Not Filled With It
Pesche Dolci look exactly like ripe summer peaches, but traditionally don’t contain any actual peach! Italian pastry makers have long loved mimicking real fruit in their desserts—it's part of the dolci artistici (artistic sweets) tradition, especially common in Southern Italy and Sicily.

---

🍑 A Holiday & Celebration Favorite
These cookies are often served at weddings, baptisms, and Easter celebrations across Italy. Their delicate appearance and festive colors make them a staple on Italian dessert tables, especially when something elegant and homemade is called for.

---

🍑 Regional Flair from North to South
While versions of Pesche Dolci are made throughout Italy, the cookies are especially beloved in Tuscany and Emilia-Romagna, where bakers often add Alchermes (a bright red herbal liqueur) to the coloring water for both flavor and that signature peachy hue.

Other Recipes you Might Like!