Ingredients:

  • 500g All purpose flour
  • 125g Melted butter
  • 1 tsp Almond extract
  • 15g Baking powder
  • 3 large eggs, room temperature
  • 150g granulated sugar
  • 100ml whole milk
  • 1 unit lemon, zested
  • 250g peach jam
  • 2 tbsp spiced rum
  • 50g finely chopped walnuts
  • 100ml peach liqueur
  • 2 drops red food coloring
  • 2 drops yellow food coloring
  • 200g extra-fine granulated sugar
  • 24 fresh mint leaves

Instructions:

  1. In a large bowl, cream the eggs and 150g sugar until pale and voluminous, approximately 3 minutes.
  2. Slowly stream in the melted butter and 100ml milk, then fold in the lemon zest and almond extract.
  3. Sift together the flour and baking powder, then gradually incorporate into the wet ingredients to form a soft dough.
  4. Scoop rounded tablespoons of dough, roll into smooth balls, and place on parchment-lined baking sheets.
  5. Bake at 350°F (180°C) for 15 minutes until the bottoms are lightly golden but the tops remain pale.
  6. While the cookies are still warm, use a small melon baller or teaspoon to carefully hollow out a 'well' in the flat bottom of each cookie; reserve the crumbs.
  7. In a bowl, combine the peach jam, reserved cookie crumbs, walnuts, and spiced rum to create the filling.
  8. Fill the hollowed centers and press two cookies together to form a sphere.
  9. Prepare two bowls with peach liqueur or milk, tinting one yellow and one red. Quickly dip the cookies to create a gradient effect.
  10. Immediately roll the cookies in extra-fine granulated sugar and garnish with a mint leaf 'stem'.