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These Orange Infused Sweet Ricotta Peach Cookies are a charming Italian-inspired dessert that brings together the soft texture of freshly baked cookies with a creamy, citrus-kissed ricotta filling. They are perfect for adding elegance to any special occasion with their vibrant peach-like appearance and balanced flavors featuring orange and lemon zest.
I made these for a family gathering last summer, and they quickly became the highlight of the dessert selection. Everyone admired both how they looked and how delicious they tasted, asking for the recipe afterward.
Ingredients
- Ricotta cheese: two heaping cups provides a smooth and creamy filling
- Granulated sugar: half a cup sweetens the ricotta filling and three quarters of a cup sweetens the dough for balance
- Vanilla bean paste: one teaspoon adds a deep, fragrant flavor to the filling
- Orange zest: two teaspoons brightens the ricotta with fresh citrus notes
- All-purpose flour: four cups spooned and leveled creates the soft cookie dough use all-purpose for best texture
- Baking powder: two teaspoons helps the cookies rise gently
- Large eggs: three help bind the dough and give it structure
- Full-fat milk: half a cup adds moisture and richness
- Unsalted butter: one stick melted and cooled for flavor and moisture
- Salt: a small pinch enhances the overall flavors
- Lemon zest: one teaspoon infuses the dough with citrus brightness
- Granulated sugar: one cup for coating adds a sweet crunch
- Liquid food coloring: red or pink brings the peach-like hue to the cookies
- Rum, peach liqueur, or peach juice: one tablespoon to infuse the coating with flavor
- Mint leaves or other leaf decorations for garnish: complete the peach appearance
Step-by-Step Instructions
- Soothe the Filling Whisk:
- Combine the ricotta cheese and half a cup of sugar in a medium bowl until smooth. Add orange zest and vanilla bean paste. Cover and chill the mixture while making the dough to let flavors meld.
- Prepare the Dry and Wet Ingredients:
- Sift the flour and baking powder into a large bowl to ensure even distribution. In a separate bowl, whisk together eggs and three quarters of a cup sugar until well combined, then whisk in milk, melted butter, salt, and lemon zest until smooth.
- Form the Dough:
- Gradually fold the dry ingredients into the wet mixture in two or three parts, stirring gently until blended. Use your hands to finish mixing the dough into a ball. If sticky, add one or two tablespoons of flour carefully. The dough should feel smooth and soft, not dry.
- Rest and Prep the Oven:
- Chill the dough in the refrigerator for 15 minutes to make it easier to handle. Meanwhile, preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius with the rack placed in the center. Line two baking sheets with parchment paper.
- Shape the Cookies:
- Divide the dough into two logs. Slice each log into 44 pieces and roll each piece into a smooth ball. Place them one inch apart onto the baking sheets and gently press down each so the bottom flattens slightly.
- Bake and Hollow:
- Bake for about ten minutes until the cookie bottoms turn golden. Rotate the pans halfway for even baking. While warm, cut a circle out of the bottom of each cookie and carefully scoop enough dough to hold filling, setting scooped dough aside.
- Prepare the Coating:
- Mix your chosen rum, peach liqueur, or juice with the food coloring and add a tablespoon of water or juice to dilute the mixture slightly. Place the remaining cup of sugar in a shallow bowl for rolling.
- Fill and Assemble:
- Fill each hollow space with about a teaspoon of the ricotta filling, covering each hole completely. Press two filled halves together so some filling peeks out at the seam. Wipe away any excess filling for a clean finish.
- Color and Sugar Coat:
- Brush each cookie gently with the food coloring mixture, then roll in granulated sugar to mimic the look of fuzzy peaches. Arrange them on a large serving plate.
- Chill and Garnish:
- Cover the cookies and chill for a few hours to set filling and flavors. Before serving, garnish each cookie with a mint leaf to complete their charming peach appearance.
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Storage Tips
Store these cookies in a single layer in an airtight container lined with parchment paper to prevent sticking. Refrigerate and consume within three days for best texture and freshness. They do not freeze well because the fresh ricotta filling can become watery when thawed, so enjoy them fresh.
Ingredient Substitutions
Ricotta cheese is crucial for the authentic creamy texture and flavor however, a well-drained cottage cheese blended smooth can work as a substitute in a pinch. For the eggs, use flax eggs if dairy-free or vegan but note texture changes. Swap lemon zest for lime zest if you want a slightly different citrus twist. Instead of rum or liqueur for brushing, peach nectar works well for a non-alcoholic version.
Serving Suggestions
These cookies make a beautiful centerpiece for a dessert tray alongside fresh fruit and a light sparkling wine or sweet dessert tea. Serve chilled with a dollop of softly whipped cream or alongside a scoop of vanilla gelato for a more indulgent finish. They also pair wonderfully with a fresh mint or basil-infused lemonade for a bright summer dessert experience.
Cultural Context
This recipe draws inspiration from traditional Italian pasticceria where fruit-shaped cookies and marzipan treats celebrate seasonal harvests and festive tables. The use of ricotta cheese and citrus zest reflects Southern Italian flavor profiles, especially from regions like Campania where oranges and lemons grow abundantly. The peach shape also echoes the Italian custom of making playful desserts that delight the eye as much as the palate.
Recipe FAQs
- → What gives the cookies their peach-like appearance?
The cookies are brushed with a rum-infused food coloring and rolled in sugar, then garnished with fresh mint leaves to mimic the look of ripe peaches.
- → How is the ricotta filling flavored?
The filling combines ricotta cheese with granulated sugar, bright orange zest, and vanilla bean paste for a sweet, creamy center.
- → Can different liqueurs be used for brushing?
Yes, alternatives like peach liqueur or peach juice can replace rum to add distinct flavor notes during the glazing step.
- → How should the dough be handled if sticky?
If the dough feels very sticky, gently work in a tablespoon or two of flour, enough to allow smooth shaping without drying it out.
- → What is the recommended resting time before baking?
The dough should rest chilled in the refrigerator for about 15 minutes to help with handling and improve texture.