Austrian Peach Biscuit

    50 minutes

    These cute biscuits are baked then hollowed out and filled with a cream cheese and jam filling before being rolled in coloured sugar to look like peaches. Adjust the amounts in this coloured sugar recipe to make your own.

    20 people made this

    Serves: 15 

    • 1 cup (220g) white sugar
    • 3/4 cup (185ml) vegetable oil
    • 1/2 cup (125ml) milk
    • 2 eggs
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla essence
    • 3 2/3 cups (450g) plain flour
    • 1 cup apricot jam
    • 1/2 cup chopped almonds
    • 100g cream cheese, softened
    • 2 1/2 tablespoons brandy or peach schnapps
    • 3/4 teaspoon ground cinnamon
    • 1/4 cup red coloured sugar
    • 1/2 cup orange colured sugar

    Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
    3. Roll into walnut size balls. Place on ungreased baking trays
    4. Bake for 15-20 minutes. Biscuits will be pale. Remove to rack to cool.
    5. Hollow out biscuit centre. Reserve crumbs. Combine 2 cups crumbs, jam, almonds, cream cheese, brandy and cinnamon. Mix to blend.
    6. Fill biscuits with crumb mixture. Press 2 biscuits together to form peach.
    7. Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire biscuit in orange sugar. Top with an icing leaf, a mint leaf or buy plastic peach leaves.

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    Reviews in English (16)


    I made these WONDERFUL cookies, However, I changed the filling and the coating on the outside. You can check it on my photos page.  -  27 Oct 2008  (Review from Allrecipes USA and Canada)


    What makes these better is rolling them in peach schnapps instead of brandy. Then roll them in dry peach jello and orange colored sugar. Mmmm... so good!  -  14 Feb 2008  (Review from Allrecipes USA and Canada)


    I LOVE this recipe - for presentation alone it deserves 5 stars! You can see in the picture I submitted that I used gumdrop slices and almond slivers for the leaves and stems. There is a similar recipe on this site that uses butter instead of oil, but I find the butter makes the cookie halves spread too much - I like to use a combination of both. Neither of the fillings are very appetizing to me, so I've been using a chocolate ganache to fill these (2 parts chocolate to 1 part heavy cream). I find this recipe to be a LOT of work - but I really like it for special occasions.  -  15 Dec 2006  (Review from Allrecipes USA and Canada)