Italian Peach Cookies - Pesche Dolcie.

Italian Peach Cookies – Pesche Dolcie

In one of the old La Cucina de Italiana magazines I found a recipe for Pecshe Aurora. The  recipe was very short and didn’t have any pictures, so I start researching, One thing led to another and I found this recipe for Pecshe Dolci or Pecshe All’Alchermes. These are little cookies sandwiched together in a shape of a peach, filled with pastry cream, dunked in the Alchermes liqueur and coated with sugar.

Italian Peach Cookies – Pesche Dolcie

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Pecshe Dolci



  • 2 eggs
  • 3/4 cup sugar
  • 80 g -butter room temperature
  • 1 tsp. vanilla
  • 2 2/3 cup flour
  • ~4 tbsp. milk
  • 1 tbsp. oil

Pastry cream /Custard

  • 2 cups milk
  • orange zest
  • vanilla
  • 4 egg yolks
  • 4 tbsp. sugar
  • 4 tbsp. corn flour


  • 1 cup orange juice
  • 1 cup sugar
  • yellow and red natural food coloring
  • 12 Mint leaves


  • Cookie sheet with parchment paper.
  • Preheat the oven to 350° F.
  • Warm the milk until scalding but not boiling.
  • Whisk the egg yolks and sugar until well combined, add the corn four, and mix well.
  • Add hot milk, 1/4 cup at a time, and temper the egg mixture and keep whisking. Strain the liquid to get rid of any lumps into a heavy bottom saucepan.
  • Cook the custard mixture on low medium heat. Continuously stir it with the wooden spoon for 3-5 minutes. As the custard starts thickening, lower the heat and keep stirring and scraping until you see the first boiling bubble.
  • Pour the pastry cream into a glass bowl and place a plastic wrap immediately on the custard surface to prevent a skin from forming. Place into the refrigerator to cool it down.
  • Divide the orange juice into two separate bowls. Dilute a few drops of yellow color to one and red dye to the other half of orange juice.
  • Place the sugar in another shallow bowl
  • Take a cookie, dunk it into a yellow juice for a few seconds, rotate and place into the red juice. Roll the cookie in the sugar until well coated. Continue the same steps with the whole batch.
  • Store in an airtight container in the fridge.
  • With a paring knife make a little incision and insert the mint leaf.
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