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Pesche Dolci #SpringSweetsWeek #Sponsored

This is a sponsored post written by me on behalf of Dixie Crystals, a sponsor of #SpringSweetsWeekI received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

It's the last day, last day, last day of #SpringSweetsWeek! Oh, my goodness this week has been filled with tons of sweet inspiration. You can read all about the prizes and enter the giveaway at the bottom of this post. But, first, a shout-out of gratitude for the organizational heroics of Heather of Hezzi-D's Books and Cooks and Christie of A Kitchen Hoor's Adventures. What an amazing week of recipes! I'm grateful to have been a part of it. Thank you. Now, let's look at today's offerings...

Pesche Dolci

To close out this event, I wanted to shine the spotlight on one of our event sponsors: Dixie Crystals. Sugar makes all of these sweet treats possible, right? I am lucky to have a supply of their powdered, light brown, dark brown, and granulated in my cupboard at the moment.

I first saw these sweets when I lived in Rome; I mistakenly thought they were formed out of marzipan. Then I bought one and realized it was a crisp cookie with a sweetened ricotta filling, rolled in sugar. Even better! And I loved them at first bite. 

Twenty years later, while doing some reading on cookies, I discovered many regions lay claim to them. They are called Pesche Dolci alla Siciliana by Sicilians, Pesche Dolci Abruzzesi by people in Abruzzo, Le Pesche Dolci all'Alchermes for the reddish liqueur with which they are brushed sometimes, and Peschette, little peaches literally. I am calling mine simply Pesche Dolci, sweet peaches.

So, while I waiting for R to return from his European adventure earlier this week, I tried to keep myself awake waiting for his plane to land in San Francisco and another mom to bring him back to the Monterey Peninsula. I decided to make a batch of one of my favorite Italian cookies and binge-watch Quantico.

One of the reasons these cookies are so adorable, in my mind, is the coloration. Traditionally, they are brushed with Alchermes, a red-colored liqueur. I didn't have that, so I experimented with my set of natural food dyes from Adams Extract and Spice, mixing them with maple syrup, to create the hues. Some were definitely too red; others were too yellow. But I like the way they look. You can read more about Adams Extract and Spice in my post: Spring Bling Meyer Lemon Cake.

And a disclaimer: this is not a traditional Pesche Dolci recipe. It's cobbled together from different elements that I have already created for other recipes. Enjoy.

makes approximately 2 dozen peaches

  • 1 C softened butter
  • 1 C organic granulated sugar
  • 1 egg
  • 1 t pure lemon extract
  • 3 C flour
  • 1 t baking soda
  • 1/2 t baking powder
  • Also needed: baking sheet, silicone mat or parchment paper, scoop 
  • 1 C whole milk ricotta
  • granulated sugar (prefer Dixie Crystals)
  • zest from 1 organic orange

  • natural food dyes (I used Adams Extract and Spice)
  • maple syrup
  • water, as needed
  • granulated sugar (prefer Dixie Crystals)
  • organic mint leaves, for garnish


Whisk together the filling ingredients. Refrigerate until ready to use.

Preheat oven to 375 degrees F.  In a small mixing bowl, blend together flour, baking soda, and baking powder. Set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy. Beat in egg and pure vanilla.

Gradually blend in the flour mixture until you have a smooth dough. Pinch off pieces of dough and roll them into 1" balls.

Place onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven - or until golden. If you prefer more crunchy cookies, bake for a minute or two longer.  Remove to a wire rack to cool.

Place sugar on a plate. Pour 2 to 3 T maple syrup in a small bowl and mix in natural food dyes until you get the color you want. I experimented and ended up liking a more yellow peach.

Brush the cookies with the colored maple syrup and place them face down in the sugar to give them a fuzzy look.

Place them sugar-side up on the wire rack to dry completely.

Select two cookies that are close in size. Dip the flat edge in the ricotta mixture and press them together. Roll the edges in sugar and place on a baking sheet. Chill cookies, covered with plastic wrap, for a few hours before serving. This will harden the ricotta and moisten the cookies.

Garnish the cookies with small mint leaves before serving, to mimic peach leaves. Leave them out at room temperature for about 10 to 15 minutes before serving.

The Giveaway*
Click to read all about the prizes at my kick-off post: A PEEP Into Upcoming #SpringSweetsWeek.

a Rafflecopter giveaway Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


  1. These cookies look so fancy! What a cool treat to serve at a brunch or shower!

  2. They sound delicious! Isn't it funny that we can't even sleep when waiting for a loved one's plane to land?


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