Description
Deliciously soft and fruity, these Orange Infused Ricotta Peach Cookies are perfect for any occasion.
Ingredients
Scale
- 500 g ricotta cheese
- 100 g granulated sugar
- 1 teaspoon vanilla bean paste
- 2 teaspoons finely grated orange zest
- 500 g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 3 large eggs
- 150 g granulated sugar
- 120 ml full-fat milk
- 115 g unsalted butter, melted and cooled to room temperature
- Small pinch of salt
- 1 teaspoon finely grated lemon zest
- 200 g granulated sugar, for coating
- Red or pink liquid food coloring
- 1 tablespoon rum, peach liqueur, or peach juice
- Mint leaves, or similar leaf decorations
Instructions
- Whisk ricotta and sugar in a medium bowl until creamy and smooth. Stir in orange zest and vanilla bean paste. Cover and chill while preparing the cookies.
- Sift flour and baking powder into a large mixing bowl and set aside.
- In a separate bowl, whisk eggs and sugar until blended. Add milk, melted butter, salt, and lemon zest. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture in 2 to 3 additions, combining until a soft, cohesive dough forms. Finish mixing by hand. If the dough is sticky, incorporate an extra tablespoon or two of flour as needed.
- Cover dough and refrigerate for 15 minutes to firm. Preheat oven to 175°C and line two baking sheets with parchment paper.
- Divide dough into two logs, cut each into approximately 44 equal pieces, and shape each portion into a smooth ball. Arrange them on prepared sheets, spaced 2.5 cm apart. Gently flatten each ball slightly.
- Bake one tray for 10 minutes, rotating halfway through, until bottoms are golden while tops remain pale. Repeat baking with the second tray.
- While still warm, cut a small circle from the flat side of each cookie and carefully scoop out a cavity for filling, ensuring you do not puncture through.
- Pair cookies into matched sets of similar size to mimic peach halves, which will facilitate assembly.
- In a small bowl, combine rum or peach juice with the food coloring and a tablespoon of water. Place granulated sugar for coating in a shallow bowl.
- Pipe or spoon about a teaspoon of the ricotta mixture into each cavity. Press two filled halves together so the filling seals the seam, removing any excess.
- Lightly brush assembled cookies with colored liquid, roll gently in granulated sugar, and set them on a platter. Repeat with remaining cookies.
- Cover assembled cookies with plastic wrap and chill for several hours to set the filling and allow flavors to meld.
- Before serving, adorn each with a mint leaf. Let cookies stand at room temperature for 10–15 minutes prior to serving. They keep for four days but are best consumed within the first two days.
Notes
- Store cookies in an airtight container to maintain freshness.
- For a unique twist, try different flavored liqueurs or juices for the filling.
- These cookies are best enjoyed within the first two days of making.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg