Italian Peach Summer Cookies, or Biscotti di Pesca, are delightful treats that capture the essence of ripe peaches and the charm of Italian baking. These soft, fruit-infused cookies are perfect for summer gatherings or a cozy afternoon snack. Traditionally made to celebrate the peach harvest, they offer a taste of Italy right in your kitchen.
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and diced
For Dusting:
Powdered sugar
Note: For a dairy-free version, substitute butter with coconut oil.
Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in Peaches: Gently fold in the diced peaches.
Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 18–20 minutes, or until the edges are lightly golden.
Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust with powdered sugar.
Calories: 120 kcal
Protein: 1g
Carbohydrates: 16g
Fat: 6g
Saturated Fat: 3g
Fiber: 0.5g
Sugar: 6g