August 18, 2015
Sweet Ricotta Italian Peach Cookies - a lemon perfumed cookie, filled with orange ricotta cheese means it's summertime all the time.
These show stopper cookies capture the attention of anyone in close vicinity. The cookie filled with zesty orange ricotta beg for sun and summer guests. Mixing up the cookies is effortless, though you'll need to pick up a small craft brush for the finishing touches. Sweet Ricotta Italian Peach Cookies will make your dessert table enchanting.
This recipe makes approximately 25 cookies. Each cookie is the size of a small plum (4-5 bites). You can easily create cookies even smaller, bite size and abundant. See the notes below for specific details.
I also want to especially thank Alice at mitzyathome.com for her detailed recipe. Visit her original post at http://www.mitzyathome.com/2015/orange-infused-sweet-ricotta-peach-cookies/.
Makes 25 peach cookies
Grams
Ounces
Volume
Mixing up the ricotta filling.
Eggs and sugar.
The dry and liquid ingredients–mise en place.
Blending the wet ingredients into the dry with the dough whisk.
The texture of the dough is sticky just after being mixed.
The smooth texture of the dough after it’s been resting for 5 minutes.
Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.
Not mixing the batter well and mis shaped cookies don’t bake into round cookies.
This tray of cookies are perfectly round and smooth. The finished cookies benefit from nicely shaped cookies.
Scooping out a hole to make room for the filling.
Removing the cookie centre.
Two cookie halves ready to be filled.
One cookie is filled properly, while the other one isn’t filled with enough cream and has air pockets.
Cookies ready for the refrigerator until the filling firms.
Brushing the peaches with a red colour wash.
Rolling the cookie into crunchy white sugar.
Sweet Ricotta Peach Cookies: The Finer Cookie.
Sweet Ricotta Peach Cookies, The Finer Cookie.
11 Comments
Svetlana 2019-12-18
Kim 2019-12-23
Eric Siegwart 2018-11-22
Kimberlie 2018-11-23
LonnieSmall 2018-02-16
Janelle 2018-02-13
Kimberlie 2018-02-13
Brooke 2017-08-23
Kimberlie 2017-08-23
gm diet 2017-01-06
Charlene 2017-01-06
Kimberlie 2017-01-06
faithy 2017-01-06
Kimberlie 2017-01-06
Alice 2017-01-06
Kimberlie 2017-01-06
Patricia Dumais 2017-01-06
Kimberlie 2017-01-06
Makes 25 peach cookies
Mixing up the ricotta filling.
Eggs and sugar.
The dry and liquid ingredients–mise en place.
Blending the wet ingredients into the dry with the dough whisk.
The texture of the dough is sticky just after being mixed.
The smooth texture of the dough after it’s been resting for 5 minutes.
Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.
Not mixing the batter well and mis shaped cookies don’t bake into round cookies.
This tray of cookies are perfectly round and smooth. The finished cookies benefit from nicely shaped cookies.
Scooping out a hole to make room for the filling.
Removing the cookie centre.
Two cookie halves ready to be filled.
One cookie is filled properly, while the other one isn’t filled with enough cream and has air pockets.
Cookies ready for the refrigerator until the filling firms.
Brushing the peaches with a red colour wash.
Rolling the cookie into crunchy white sugar.
Sweet Ricotta Peach Cookies: The Finer Cookie.
Sweet Ricotta Peach Cookies, The Finer Cookie.
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Tricia 2020-04-21
Kim 2020-04-25