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Orange Infused Ricotta Peach Cookies

Orange Ricotta Peach Cookies

Soft and fruity orange-infused ricotta peach cookies offer a delightful texture and refreshing citrus flavor. Perfectly filled and coated, they make an elegant dessert for any occasion.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course cookie, Dessert
Cuisine Italian
Servings 44 people
Calories 150 kcal

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.