Experience the delightful harmony of fresh peaches and creamy ricotta in these Orange Infused Ricotta Peach Cookies. Their soft, tender crumb and subtle citrus notes elevate the traditional cookie to an elegant treat, perfect for any time of day or special occasion.
Each bite bursts with the sweet and tangy flavors of orange and lemon zest, beautifully balanced by the rich ricotta cheese. These cookies not only look charming with their peach-like appearance but also offer a unique taste sensation that will impress your guests or simply brighten your afternoon tea.
- Soft, moist texture thanks to creamy ricotta cheese.
- Bright citrus notes from freshly grated orange and lemon zest enhance the flavor.
- Distinctive peach-inspired shape and color make them visually stunning.
- Incorporation of peach liqueur or juice adds authentic fruity aroma.
- Perfectly balanced sweetness coated with sparkling sugar for a delightful crunch.
Ingredients
- Ricotta Cheese (500 g): Provides a creamy, moist base that keeps cookies tender and soft, contributing to the rich texture.
- Granulated Sugar (100 g): Sweetens and sweetens the ricotta mixture, ensuring a balanced flavor and smooth consistency.
- Vanilla Bean Paste (1 teaspoon): Adds a fragrant, natural vanilla aroma that complements citrus and peach flavors beautifully.
- Orange Zest (2 teaspoons finely grated): Infuses freshly bright citrus notes, enhancing the overall fruitiness of the cookies.
- All-Purpose Flour (500 g, spooned and leveled): Provides structure to the dough, ensuring the cookies hold their shape while remaining tender.
- Baking Powder (2 teaspoons): Helps the cookies rise slightly, creating a soft and airy texture.
- Large Eggs (3): Bind the ingredients and contribute to the delicate crumb of the cookies.
- Granulated Sugar (150 g): Sweetens the dough, balancing the richness of ricotta and butter.
- Full-Fat Milk (120 ml): Adds moisture and richness to the dough for a soft finish.
- Unsalted Butter (115 g, melted and cooled): Imparts a creamy richness and helps keep the cookies tender.
- Small Pinch of Salt: Enhances all the flavors and balances sweetness.
- Lemon Zest (1 teaspoon finely grated): Provides a delicate citrus accent to brighten the flavor profile.
- Granulated Sugar (200 g for coating): Used to coat the cookies, adding a sparkling, sweet crust.
- Red or Pink Liquid Food Coloring: Adds a peachy hue to mimic the fresh fruit’s natural color.
- Rum, Peach Liqueur, or Peach Juice (1 tablespoon): Imparts authentic peach flavor and aroma to the filling.
- Mint Leaves or Similar Leaf Decorations: Enhance the presentation by resembling peach leaves.
Instructions
- Whisk Ricotta and Sugar Until Smooth
Combine ricotta cheese and 100 grams of granulated sugar in a medium bowl. Whisk until creamy and smooth to create a velvety base that enriches the cookie dough. Stir in freshly grated orange zest and vanilla bean paste to infuse the mixture with fragrant citrus and vanilla notes. Cover tightly and refrigerate to allow the flavors to meld while preparing the remaining ingredients.
- Sift Dry Ingredients
Sift the all-purpose flour and baking powder into a large bowl. This aerates the flour and ensures even distribution of the leavening agent, promoting an even rise and tender crumb without clumps. Set aside as the dry base for your cookie dough.
- Combine Wet Ingredients
In a separate bowl, whisk together the eggs and 150 grams of granulated sugar until the mixture is well blended and slightly frothy. Add the milk and melted unsalted butter to provide moisture and richness, then season lightly with a small pinch of salt and freshly grated lemon zest to brighten the flavor. Mix until smooth to form a cohesive wet mixture ready to incorporate the dry ingredients.
- Form the Cookie Dough
Gradually fold the sifted dry ingredients into the wet mixture in two to three additions, gently blending until a soft, cohesive dough forms. Finish mixing by hand to better control the texture and avoid over-mixing, which can toughen the dough. If sticky, incorporate an extra tablespoon or two of flour carefully to achieve manageable dough consistency.
- Chill the Dough and Prepare Baking Sheets
Cover the dough and refrigerate for 15 minutes to firm up, making it easier to shape. Meanwhile, preheat the oven to 175°C and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake the Cookies
Divide the dough into two equal logs. Cut each log into approximately 44 uniform pieces and roll each into a smooth ball. Arrange the balls on the prepared baking sheets spaced about 2.5 cm apart, then gently flatten them slightly for even baking. Bake the first tray for 10 minutes, rotating halfway to ensure even color, until the bottoms turn golden while the tops remain pale. Repeat with the second tray.
- Create Cavity for Filling
While the cookies are still warm, carefully cut a small circle from the flat side of each cookie and gently scoop out a cavity without puncturing through, perfect for holding the ricotta filling. Match cookies in pairs of similar size to mimic peach halves, facilitating assembly and an attractive final appearance.
- Prepare Colored Sugar Coating
Mix the rum, peach liqueur, or peach juice with the red or pink liquid food coloring and a tablespoon of water in a small bowl to create a peach-colored liquid. Place granulated sugar in a shallow dish for coating. This combination will give assembled cookies their signature peachy glow and subtle, aromatic sweetness.
- Fill and Assemble Cookies
Pipe or spoon about a teaspoon of the ricotta mixture into each cavity on the cookie halves. Press the two filled halves gently together to seal the filling inside, removing any excess ricotta. Lightly brush the assembled cookies with the colored liquid, then roll them gently in granulated sugar to create a sparkling, textured surface resembling fresh peaches. Arrange them on a serving platter.
- Chill to Set Filling and Meld Flavors
Cover the assembled cookies with plastic wrap and refrigerate for several hours. This step is essential as it allows the filling to set firmly and the flavors to blend beautifully, enhancing the taste and texture of the final treat.
- Garnish and Serve
Just before serving, adorn each cookie with a fresh mint leaf or a similar decoration to replicate the look of a peach leaf, adding a fresh green contrast that enhances presentation. Allow the cookies to come to room temperature for 10–15 minutes to soften slightly and fully reveal their flavors.
- Store cookies in an airtight container to maintain their soft texture and freshness.
- For variation, experiment with different fruit liqueurs or juices such as apricot or cherry for unique flavor twists.
- These cookies are at their best within the first two days but can be enjoyed up to four days refrigerated.
Storage Tips
Keep the cookies in an airtight container in the refrigerator to preserve freshness and prevent drying out. Allow them to sit at room temperature before serving for optimal texture and flavor.
Serving Suggestions
Serve these peach-inspired cookies with a cup of herbal tea or chilled sparkling wine for a sophisticated snack. They also make a charming dessert for brunch or an elegant treat at afternoon gatherings.
- Use room temperature ingredients to ensure even mixing and smoother dough.
- When scooping out cavities, work gently to avoid breaking the cookie base.
- Chilling the dough briefly helps achieve better shaping and prevents spreading while baking.
- Adjust sugar coating quantity depending on your preferred sweetness level and presentation.
FAQs
- Can I use low-fat ricotta for this recipe?
While low-fat ricotta can be used, it may result in less moist and tender cookies. Full-fat ricotta is recommended for the best texture and flavor.
- How do I store these cookies for longer?
Store in an airtight container in the refrigerator for up to four days. For extended storage, freeze the cookies unassembled, thaw, then fill and assemble before serving.
- Can I substitute peach liqueur with something else?
Yes, peach juice or rum work well as alternatives, providing a subtle fruity flavor without the alcohol content if preferred.
- What if I don’t have vanilla bean paste?
You can replace it with pure vanilla extract, using the same quantity for similar aromatic results.
- Why do I need to chill the dough?
Chilling firms the dough, making it easier to handle and helping cookies maintain their shape while baking for a consistent texture.
Orange Ricotta Peach Cookies
Equipment
- 2 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 medium bowl
- 1 sifter
- 1 parchment paper for lining baking sheets
- 1 Knife for cutting cookies
- 1 piping bag or spoon for filling cookies
Ingredients
- 1 1/8 cups ricotta cheese 500 g
- 1/2 cup granulated sugar 100 g
- 1 teaspoon vanilla bean paste
- 2 teaspoons finely grated orange zest
- 4 cups all-purpose flour spooned and leveled (500 g)
- 2 teaspoons baking powder
- 3 large eggs
- 3/4 cup granulated sugar 150 g
- 1/2 cup full-fat milk 120 ml
- 1/2 cup unsalted butter melted and cooled (115 g)
- small pinch of salt
- 1 teaspoon finely grated lemon zest
- 1 cup granulated sugar 200 g, 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 cheese and 1/2 cup sugar in a medium bowl until smooth and creamy. Stir in orange zest and vanilla bean paste. Cover and chill.
- Sift flour and baking powder together into a large bowl and set aside.
- In another bowl, whisk eggs and 3/4 cup sugar until blended. Add milk, melted butter, salt, and lemon zest; mix until smooth.
- Gradually fold dry ingredients into wet mixture in 2 to 3 additions until a soft, cohesive dough forms. Finish mixing by hand, adding extra flour if sticky.
- Cover dough and refrigerate for 15 minutes to firm. Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Divide dough into two logs, cut each into about 44 equal pieces, shape each into a smooth ball, and place on sheets spaced 2.5 cm (1 inch) apart. Flatten slightly.
- Bake one tray for 10 minutes, rotating halfway, until bottoms are golden and tops are pale. Repeat with second tray.
- While warm, cut a small circle from the flat side of each cookie and scoop out a cavity without puncturing through.
- Pair cookies of similar size to form peach halves for assembly.
- In a small bowl, mix rum or peach juice with food coloring and 1 tablespoon water. Place granulated sugar in a shallow bowl for coating.
- Pipe or spoon about 1 teaspoon of ricotta mixture into each cavity. Press two halves together, removing excess filling.
- Brush assembled cookies lightly with colored liquid, roll in granulated sugar, and place on a platter.
- Cover assembled cookies with plastic wrap and chill for several hours to set filling and meld flavors.
- Before serving, garnish each cookie with a mint leaf and allow them to stand at room temperature for 10-15 minutes.
Notes
- Store cookies in an airtight container to maintain freshness.
- Try different flavored liqueurs or juices for a unique filling twist.
- Best enjoyed within two days of preparation.
