Italian Peach Cookies with Ricotta Filling
These Italian Peach Cookies with Ricotta are a stunning, festive treat that’s soft, sweet, and filled with creamy citrus ricotta. Shaped and colored to look just like real peaches, these delicate sandwich cookies are perfect for holidays, special occasions, or any time you want to impress with an elegant homemade dessert.
Ingredients
Ricotta Filling
- 2 heaping cups ricotta cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla bean paste
- 2 tsp orange zest
Cookies
- 4 cups all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup full-fat milk
- 1 stick unsalted butter melted
- Pinch of salt
- 1 tsp lemon zest
To Assemble
- 1 cup granulated sugar
- Red or pink food coloring
- 1 tbsp rum or peach juice
- Fresh mint leaves
Instructions
- Whisk ricotta with sugar, orange zest, and vanilla; chill.
- Make cookie dough: mix wet and dry ingredients, form soft dough.
- Roll into 88 balls, flatten bottoms, bake at 350°F for 10 mins.
- Hollow out cookies, fill with ricotta, pair halves.
- Brush with food coloring, roll in sugar, add mint leaf.
- See full steps with tips & photos → https://wimpysdiner.net/italian-peach-cookies-with-ricotta/
Notes
- For best results, drain the ricotta in cheesecloth overnight if it’s too watery.
- Be gentle when hollowing cookies to avoid cracks—work with cooled cookies only.
- Use gel food coloring for vibrant but controlled color application.
- These cookies taste even better the next day after resting.