Orange Infused Sweet Ricotta Peach Cookies are a beautiful and delicious Italian-inspired dessert, perfect for impressing your guests at any special occasion. These cookies feature a delicate, soft dough flavored with lemon zest, wrapped around a sweet ricotta filling infused with orange zest and vanilla bean paste. Once baked, the cookies are carefully brushed with a rum-infused food coloring, rolled in sugar, and garnished with fresh mint leaves to resemble ripe peaches. These cookies are as delightful to look at as they are to eat, offering a perfect balance of flavors and textures that make them a standout treat on any dessert table.
Orange Infused Sweet Ricotta Peach Cookies are an exquisite Italian-inspired dessert that combines the delicate flavors of sweet ricotta and the bright zest of orange with the softness of freshly baked cookies. These cookies are carefully crafted to resemble juicy peaches, making them as visually stunning as they are delicious. The ricotta filling is sweetened and enhanced with vanilla bean paste and orange zest, creating a rich and creamy center that contrasts beautifully with the tender, lemon-scented cookie dough. After baking, the cookies are brushed with a rum-infused food coloring to give them their signature peach appearance, rolled in sugar, and garnished with fresh mint leaves for an authentic, elegant finish.
INGREDIENTS
- Ricotta Filling:
- Ricotta cheese: 2 heaping cups
- Granulated sugar: 1/2 cup
- Vanilla bean paste: 1 teaspoon
- Orange zest: 2 teaspoons
- Cookies:
- All-purpose flour: 4 cups, spooned and leveled
- Baking powder: 2 teaspoons
- Large eggs: 3
- Granulated sugar: 3/4 cup
- Full-fat milk: 1/2 cup
- Unsalted butter: 1 stick, melted and cooled to room temperature
- Salt: Small pinch
- Lemon zest: 1 teaspoon
- To Assemble:
- Granulated sugar: 1 cup (for coating the cookies)
- Liquid food coloring: Red or pink
- Rum, peach liqueur, or peach juice: 1 tablespoon
- Mint leaves or other leaf decorations: For garnish
INSTRUCTIONS
- Step 1:
- In a medium bowl, whisk the ricotta cheese with 1/2 cup of granulated sugar until smooth and creamy. Stir in the orange zest and vanilla bean paste. Chill the mixture, covered with plastic wrap, while you make the cookies.
- Step 2:
- Sift the flour and baking powder into a large bowl. In another bowl, whisk the eggs and 3/4 cup of granulated sugar until combined. Whisk in the milk, melted butter, salt, and lemon zest until smooth. Fold the dry ingredients into the wet mixture in 2-3 additions until well incorporated.
- Step 3:
- Finish mixing the dough with your hands and press it into a ball. If it's very sticky, add another tablespoon or two of flour until it sticks together, but not more than that. The dough should be smooth and soft.
- Step 4:
- Let the dough rest in the refrigerator for 15 minutes. Preheat the oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
- Step 5:
- Roll the dough into 2 logs, slice each log into 44 pieces, and shape each piece into a smooth ball. Transfer them to the prepared baking sheets, placing them 1 inch apart. Press down each ball slightly, so the bottom flattens.
- Step 6:
- Bake for about 10 minutes, until the bottoms are golden brown. Rotate the pan halfway through baking. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of the cookie for it to hold some filling. Set the scooped-out cookies aside. Repeat with the second tray.
- Step 7:
- Combine the rum (or juice) with food dye in a small bowl. Add a tablespoon of water (or juice) to dilute the mix a bit. Put the remaining 1 cup of sugar in another shallow bowl.
- Step 8:
- Fill each cookie hole with enough ricotta filling that it covers it completely (about a teaspoon). Press the two flat sides of each filled half together so the filling comes out at the 'seam,' and swipe away the extra filling.
- Step 9:
- Brush each peach with food coloring, gently roll it in sugar, and place it on a large plate. Continue with the rest of the cookies.
- Step 10:
- Chill the cookies, covered with plastic wrap, for a few hours before serving. Decorate with mint leaves before serving.
Serving and Storage Tips
- Chill the cookies for at least 2 hours before serving to allow the flavors to meld and the filling to set properly.
- Store the cookies in an airtight container in the refrigerator for up to 3 days.
- For a fun twist, try using different food colorings or flavored liqueurs for the brushing step.
Helpful Notes
- To prevent the cookies from cracking, be sure to test bake a few cookies first and adjust the baking temperature as needed.
- Make sure to fill the cookie holes with enough ricotta filling to reach the edge of the hole; this will help the two halves stick together properly.
Tips from Well-Known Chefs
- Chef Mia suggests using high-quality ricotta cheese for the best texture and flavor in the filling.
- Chef Alex recommends brushing the cookies with a small pastry brush for gentle, controlled strokes when applying the food coloring.