Peach Cookies with Cream and Alkermes

Rossella will show you how to make Peach Cookies with Custard Cream and Alkermes Liqueur. This is the authentic way on how peach cookies are supposed to be made.

Ingredients:

For the Mix:
5 Eggs, 1 Cup Sugar, 1 Teaspoon Baking powder, 1 Cup "00" Flour or all purpose flour
 
For Garnishing:
2 Cups Custard cream, Alkermes liqueur, or Aperol or a mix of Grenadine and Rum, or other red liquids that you prefer, Sugar, Leaves for decoration
 
Directions/Steps
Pre-heat the oven at 350F. Add the baking powder and the flour and mix well.
 
Take a Half Ball Silicone baking mold and fill each half ball with the mix (about 1/4 cup). Fill until 1/2 from the top. Bake the mix for about 18 mins.
Let the half balls cool off. Take each half ball and cut the top. Carve the center of each half ball about 3/4 inch.
 
Fill each half ball with a generous amount of custard cream. Attach two half balls to form a ball with a little cream coming out from all sides. Dip each ball in the Alkermes.
 
Sprinkle some sugar all over the peaches and garnish with leaves.

 

Receive More Stories Like This In Your Inbox

Recommended

Pasta alla Parmigiana

As the end of summer approaches in North America, we see an abundance of fresh fruits and vegetables everywhere. Of course we have the usual suspects...

Massaged kale “Caprese-ish” salad

Kale. The “super food”. It’s everywhere: kale salads, kale chips, kale and rice bowls, kale extracts, kale and spinach green tea hyaluronic acid age...

Tomatoes, not just for sauce!

We are told that dehydrating in the old days was a very common method of preservation, especially in the hotter zones of Italy. I can remember on...

Refreshing Lemony Pasta to Beat the Summer Heat

The heat of high summer calls for lots of time poolside and as little time as possible in the kitchen. We want meals that are simple, require little...

Pasta e fagioli the traditional pasta and beans Italian soup

Pasta e fagioli, or pasta and beans, is a classic dish found in most Italian households. Like many of the dishes that are now popular around the...

Weekly in Italian

Recent Issues