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Orange infused sweet ricotta peach cookies Recipe

Orange infused sweet ricotta peach cookies Recipe
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★★★★★

4.8 from 18 reviews

These delightful orange-infused sweet ricotta peach cookies are a unique and flavorful treat that’s perfect for any occasion. The creamy ricotta filling pairs perfectly with the tender peach-shaped cookies, making them a beautiful and delicious addition to your dessert table.

Ingredients

Scale

Ricotta Filling:

  • 2 heaping cups ricotta cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons orange zest

Cookies:

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup full-fat milk
  • 1 stick unsalted butter (melted and cooled to room temperature)
  • small pinch of salt
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar (for coating the cookies)
  • liquid food coloring in red or pink
  • 1 tablespoon rum (or peach liqueur or peach juice)
  • mint leaves or other leaf decorations

Instructions

  1. Prepare ricotta: In a medium bowl, whisk the ricotta with sugar until smooth and creamy. Stir in orange zest and vanilla. Chill the mixture, covered with plastic wrap, while you make the cookies.
  2. Make the cookies: Sift flour and baking powder into a large bowl. In another bowl, whisk the eggs and sugar until combined. Whisk in milk, melted butter, salt, and lemon zest until smooth. Fold the dry ingredients into wet in 2-3 additions, until well incorporated.
  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.
  4. Let the dough rest in the refrigerator for 15 minutes (or even a few hours), this makes handling it easier.
  5. As you get ready to bake, preheat the oven to 350°F (175°C) with a rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
  6. Roll the dough into 2 logs, slice each log into 44 pieces and shape each one into a smooth ball. Transfer them to the prepared baking sheets, placing them 1 inch (2.5 cm) apart, as they will rise during baking.
  7. Bake the first round for about 10 minutes until bottoms are golden brown. Rotate the pan halfway through baking. As you take the first tray of cookies out, put the second one in the oven.
  8. While the cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of a cookie for it to hold some filling. Set the scooped out cookies aside.
  9. Repeat the process with the second tray of baked cookies.
  10. Combine rum (or juice) with food dye in a small bowl. Fill each cookie hole with enough ricotta filling, press the two flat sides of each filled half together.
  11. Brush each peach with food coloring, roll it in sugar and place on a large plate. Chill cookies, covered with plastic wrap, for a few hours before serving. Decorate with mint leaves before serving.

Notes

  • These cookies are best enjoyed within the first two days.
  • Make sure not to overfill the cookies to prevent them from breaking.
  • Allow the cookies to come to room temperature before serving for the best taste and texture.

Nutrition

Keywords: Orange, Ricotta, Peach, Cookie, Dessert

Find it online: https://miarosetti.com/orange-infused-sweet-ricotta-peach-cookies-recipe/