Pesche Biscuits

Cook Time 1 hour

Servings 4-6

Ingredients

Cookies

500g plain flour

250g unsalted butter, room temperature

230g caster sugar

1 lemon, zested

2 eggs

1 yolk

1 tsp vanilla extract

Pinch sea salt

½ tsp baking powder

½ tsp baking soda

Filling

Nutella (400g is more than enough)

Syrup

150g Alchermes liqueur

100g caster sugar

150g water

Decoration

1 cup caster sugar

Green leaves or green modelling chocolate (Optional)

Utensils

Piping bags

10-15 walnut shells

Muffin cases (Optional)

Method

Cream the soft butter and sugar. Add slowly the eggs and yolk, and finally add the vanilla and the zest. Incorporate gently the sifted dry ingredients (don’t overmix it). Wrap the dough and leave it in the fridge for at least 30 minutes.

Preheat a fan-forced oven to 170°C. Take the dough out and roll small balls (55-60g each)*. Flatten one side of it to make space for the filling after it’s cooked. Bake them for 20 minutes.

*HACK: Take the shell of half empty walnut, oil it and press it into the dough. Then bake them. Once they are cooled, remove it and you get an extra pocket for the Nutella. And it looks more like a peach.

For the syrup, put in a saucepan the water and the sugar and bring it to boil for just a few minutes.

Move the syrup in a bowl and add the Alchermes liqueur (it’s red). Use it when it’s lukewarm. Leave it until we need it.

To assemble, make sure you have the bowl with the syrup, a bowl with the sugar and the muffin cases next to you. Take half cookie, pipe some Nutella in it and sandwich it with the other half.

Quickly deep the Pesca (peach) in the syrup, make sure it’s all red and roll it in the caster sugar. Don’t deep it for too long otherwise it will become too wet. Move the peach into the muffin case.

Decorate it with a real non toxic leave or a leave made of modelling chocolate (This step is completely optional).

Enjoy it.