Italian Peach Cookies: Creamy Filling

Instructions:

1. Beat the strained ricotta and mascarpone together until smooth and airy.
2. Slowly add powdered sugar and vanilla extract, mixing on medium speed until velvety.
3. Divide the cream into two equal bowls. Leave one vanilla; whisk cocoa powder into the second until a deep mahogany color forms.
4. Refrigerate both fillings for at least 2 hours to ensure structural integrity.
5. Beat softened butter and sugar until pale and fluffy. Add eggs and vanilla, mixing until incorporated.
6. Sift in flour, baking powder, and salt. Mix on low until a soft dough forms.
7. Use a #60 scoop to place small mounds of dough on the baking sheet. Gently press them into rounded, peach-like domes.
8. Bake at 350°F (175°C) for 12–15 minutes. Remove when edges turn golden brown.
9. Let cookies cool completely on a wire rack.
10. Match cookies of similar size. Use a small knife or spoon to scoop out a small well from the center of each half.
11. Pipe a small dollop of vanilla cream into one half and chocolate cream into the other.
12. Press the two halves together gently until the cream reaches the edges, forming a sphere.
13. Quickly dip each cookie into the Alchermes liqueur and roll in granulated sugar to coat.