Pesche Con Crema
Ingredients
Directions
For the Cookies
c
all-purpose flour
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1 tbsp
baking powder
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3
eggs, room temperature
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½ c
granulated sugar
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½ c
whole milk
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2 tbsp
lemon zest
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2 tbsp
lemon juice
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1 tsp
pure vanilla extract
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1
stick unsalted butter, melted
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For the Buttercream
¼ c
vegetable shortening
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¼ c
unsalted butter, softened
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c
confectioner's sugar
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½ tsp
almond extract
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¼ tsp
pure vanilla extract
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2
drops of orange food dye (or until you achieve the right color)
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a splash of whole milk (optional)
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For Assembly
1
bunch of mint leaves, washed and dried
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1 tbsp
red sprinkles
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1 tbsp
yellow sprinkles
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1 tbsp
orange sprinkles
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¼ c
sugar
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Pesche Con Crema

This Italian sandwich cookie is lemon-flecked and filled with buttercream, then rolled in pink sugar and topped with a mint leaf to look like a peach. To make ahead, just keep in a sealed container for up to a week or in the freezer for up to two months, and save the mint leaf until you’re ready to serve.

18-20 cookies

For the Cookies
  1. Line 2 baking sheets with parchment paper or a Silpat and preheat oven to 350°F.
  2. Sift together flour and baking powder in a large mixing bowl. In a measuring cup, vigorously whisk together eggs, milk, sugar, lemon juice and zest, and vanilla.
  3. Using a wooden spoon, create a well in the center of your dry ingredients and slowly pour in your wet mixture, all the while whisking slowly.
  4. With floured hands, turn dough out onto a floured work surface and shape into a ball. Wrap loosely in plastic wrap and rest in the fridge for 5 minutes.
  5. Take out of fridge and return to a bowl (for easy management of the dough).
  6. Using a cookie scoop, portion out as many balls of dough as you can, keeping a one-inch margin on all sides of each piece of dough (you will have to do a second round to finish off the dough).
  7. When you have portioned out all your dough that can fit on the baking sheets, gently roll each in your hand and press down very slightly to create a flat surface on the bottom of the cookies.
  8. Bake for 15 minutes or until bottoms are golden and tops are very rounded and puffed. Some cookies may crack, but that is okay!
  9. Immediately rest on a cooling rack and continue with your second batch.
  10. Allow second batch to cool before moving on to decorating with icing, sprinkles sugar, and mint leaves.
For the Buttercream
  1. In the bowl of a stand mixer fitted with a paddle attachment, mix together shortening and butter until well blended.
  2. With mixer on low, add confectioner’s sugar a little at a time until fully mixed in.
  3. Add remaining ingredients.
  4. Turn mixer up to high and beat until you get peaks and ripples.
For Assembly
  1. When all cookies are cooled, pair up each hemisphere with one that is about the same size or complementary to each other.
  2. Using a small offset spatula, take a small bit of buttercream and add to each flat half of your cookie.
  3. Press the halves gently together and return to cooling rack.
  4. Repeat with remaining cookies and allow for buttercream to harden slightly so they stay stuck together.
  5. While all peaches are drying out a bit, use a small bowl and mix together a tablespoon each of red, yellow, and orange sprinkles. Add a drop or two of food coloring and just the smallest splash or water to moisten the sprinkles. Add ¼ cup of white sugar and mix together into a paste. You have some artistic freedom here, so make them as colorful or as sparkling as you’d like.
  6. Using your hands or a pastry brush, coat your cookies in this sprinkle mixture and allow to dry completely (2 hours). Repeat with all remaining peaches.
  7. Finally, take a sprig of mint leaves and attach to the tops of your peaches for that freshly picked look.
  8. And finally, enjoy! They keep in an airtight container for up to a week, but can be frozen for 2 months. In either case, do not add the mint leaf until you want to present them.

Brett Braley

Brett F. Braley is the writer, baker, and photographer behind FigandBleu.com (@figandbleu). His work centers on traditional American desserts, combined with new flavors or techniques.

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