ITALIAN CREAM FILLED PEACH COOKIES

These cute, delicate, full of Italian Pastry Cream Cookies are a favourite in any and every bakery in Italy.  Birthdays, Anniversaries, Christmas and every holiday in between are celebrated with a big tray of Pasticcini or Pastries.

From regular size to mini, which are my favourite because that way you can have 2 or 3 without looking like you haven’t eaten in a week.

Baba al Rhum (Naples) – A soft yeast cake that is saturated in Rum (and I mean saturated)!

Bigne con la Panna (cream puffs) – A delicate pasta choux, usually filled with a Chocolate or Vanilla Italian pastry cream.

Ingredients
FOR COOKIE DOUGH

• 1 3/4 cups + 1 1/2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1/4 cup + 1 tablespoon sugar
• 1/4 cup butter (room temperature)
• zest 1/2 lemon
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons milk

EXTRAS

• 1/2 cup Alchermes Liqueur (more or less)
• 1/4 cup granulated sugar (more or less)
• US Customary - Metric

Instructions

1. Pre-heat oven to 350F (180C).  Line one or two cookie sheets with parchment paper.
2. Make the Italian Pastry Cream before you make the cookies, because the cream needs to be refrigerated for approximately 2 hours.
3. ........................................

for full recipes please see : anitalianinmykitchen.com

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