Ingredients:

  • 500g all-purpose flour
  • 10g baking powder
  • 1.5g salt
  • 150g granulated sugar
  • 3 large eggs
  • 225g unsalted butter, softened
  • 5ml vanilla extract
  • 6g orange zest, finely grated
  • 450g whole milk ricotta cheese, well-drained
  • 100g granulated sugar
  • 5ml vanilla bean paste
  • 4g orange zest
  • 240g powdered sugar
  • 45ml water
  • 1 drop orange food coloring
  • 1 drop red food coloring

Instructions:

  1. Whisk together the flour, baking powder, and salt in a medium bowl.
  2. Beat the softened butter and sugar together until the mixture is pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and orange zest.
  4. Gradually fold in the flour mixture until just combined.
  5. Roll the dough into small 1-inch balls and place them on a parchment-lined baking sheet.
  6. Bake the cookie shells for approximately 15 minutes.
  7. Prepare the filling by whipping the drained ricotta, sugar, vanilla bean paste, and orange zest until smooth.
  8. Chill the ricotta filling in the refrigerator for 3 hours to set the structure.
  9. Prepare the peach glaze by mixing powdered sugar with water or milk and adding food coloring.
  10. Assemble by piping a dollop of filling between two baked shells and dipping in the peach glaze.