Pesche di Prato - Italian Peach Cookies

Ingredients

• For the sponge cake: For the sponge cake:
• 4 eggs 4 eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• For the filling: For the filling:
• 1 cup (250g) apricot jam 1 cup (250g) apricot jam
• For the icing: For the icing:
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 2 tablespoons water 2 tablespoons water
• Red and yellow food coloring Red and yellow food coloring
• For the decoration: For the decoration:
• Green-tinted almond paste Green-tinted almond paste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 40g, 28g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Add the vanilla extract and mix well.
3. 3.
   Sift the flour, cornstarch, and baking powder into the egg mixture. Gently fold the dry ingredients into the batter until fully incorporated.
4. 4.
   Pour the batter onto the prepared baking sheet, spreading it evenly to form a rectangle about 1/2 inch thick.
5. 5.
   Bake for 10-12 minutes or until the sponge cake is lightly golden and springs back when touched.
6. 6.
   Remove the sponge cake from the oven and let it cool completely.
7. 7.
   Once cooled, cut out small oval shapes from the sponge cake to resemble peaches.
8. 8.
   Take two peach-shaped sponge cake pieces and sandwich them together with a generous amount of apricot jam.
9. 9.
   In a separate bowl, mix the powdered sugar and water until smooth. Divide the icing into two portions and color one portion with red food coloring and the other with yellow food coloring.
10. 10.
    Dip each peach-shaped cookie into the red icing, ensuring it is fully coated. Place the cookies on a wire rack to allow the icing to set.
11. 11.
    Roll out the green-tinted almond paste and cut out small leaf shapes. Gently press a leaf onto the top of each cookie.
12. 12.
    Allow the icing and almond paste to set completely before serving.

Treat your ingredients with care...

• Almond paste — Ensure the almond paste is pliable by kneading it gently before rolling it out. If it becomes too sticky, dust it with a little powdered sugar.
• Apricot jam — Choose a high-quality apricot jam with a smooth texture for the best results. If the jam is too thick, warm it slightly before using.

Tips & Tricks

• To achieve a vibrant peach color, mix red and yellow food coloring until you reach the desired shade.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the sponge cake batter.
• For an extra touch of elegance, dust the finished cookies with a sprinkle of edible gold dust.
• Store the Pesche di Prato in an airtight container at room temperature for up to 3 days.
• Serve these delightful cookies alongside a cup of freshly brewed Italian espresso for a truly authentic experience.

Serving advice

Serve Pesche di Prato as a delightful addition to afternoon tea, or present them on a dessert platter during special occasions. They make a charming and delicious treat for both children and adults alike.

Presentation advice

Arrange the Pesche di Prato on a decorative serving platter, allowing the vibrant peach color to shine. Garnish the platter with fresh mint leaves for a pop of green and an enticing aroma.