Isabel's Boozy Peaches

by Isabel World

Reminisce of an Italian Summer nestled in the old towns being woken up by the smell of irresistible pastries from the local Pasticceria - Isabel's Boozy Peaches are a coveted dessert to make everyday feel special.

If you're looking for a dainty and feminine treat or the perfect gift, these are it!

Behold, Isabel's Boozy Peaches. 

Ingredients:

For the Biscuits

1 Egg

85g Butter (melted)

100g Sugar

180g Double Zero Flour

100g Almond Meal

80ml Full Cream Milk

1tsp Baking Powder

Juice of Half a Lemon

Zest of 1 Whole Lemon

Pinch of Salt

For the Filling

50g Sugar

200g Whole Cream Ricotta

1tsp Vanilla Bean Extract

Whole Almonds

For the Decoration

Amaretto

Red or Orange Food Colouring

White Sugar

Mint Leaves

The Steps:

  1. Preheat oven to 180 degrees and line a baking tray
  2. Let's start with the biscuit. Whisk the sugar and egg in a mixing bowl until the sugar has dissolved. Now whisk in the melted butter, lemon juice and milk. Add a pinch of salt and your fresh lemon zest
  3. Stir through the sifted flour, almond meal and baking powder. Note: the batter's texture will be halfway between cookie dough and a cake...its ok!
  4. Allow your biscuit batter to rest for a couple of minutes before pinching off teaspoon-size pieces of dough. Roll them into smooth balls, place them with room in between (for expansion) on the prepared baking tray and gently flatten them slightly. Note: these will need to marry up later so ensure you have created an even number of balls
  5. Bake the biscuits for 15 minutes until golden underneath but pale on top and then allow to cool
  6. Let's make the filling. Whisk together the sugar, vanilla bean extract and ricotta in a bowl until its texture is smooth and creamy
  7. Once your biscuits are cool, gently carve a small hole in the base of each biscuit. This is where you will add your filling, so judge accordingly
  8. Spoon the filling into the holes and press a whole almond into the filling to resemble the peach stone before sandwiching your biscuits together
  9. Use the edge of a knife to smooth away any excess filling to ensure you have a perfect ball without too much overhang
  10. Gently dip each side of the biscuit into a bowl of Amaretto mixed with food colouring and turn them to make sure they're covered all over - you can paint them with a pastry brush if you don't want to get your hands dirty. Note: you'll want the colour of your dipping mixture to resemble that of a peach - the Amaretto is slightly coloured so tread cautiously with your food colourings to create the perfect peach colour
  11. Roll your coated biscuits through the sugar and then add a mint leaf in each to resemble the beauty of a simple peach
  12. Serve using your favourite cake stand and enjoy!

Note: If you're not a fan of ricotta, you can fill the biscuits with peach jam or a simple buttercream

La Dolce Vita xx

Back to Isabel's Journal