John Myers
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Peach Biscuits Praskovki
The perfect peach biscuits praskovki recipe with a picture and simple step-by-step instructions.
For the dough
- 150 g Sugar
- 2 piece Free range eggs
- 150 ml Edible oil tasteless
- 350 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
For the filling
- 200 g Jam of your choice
- 100 g Finely ground walnuts
aside from that
- 0,5 tsp Red food coloring
- 0,5 tsp Yellow food coloring
- 50 g Granulated sugar
Preparation of the dough
- Beat eggs and sugar until frothy. Add the cooking oil and keep stirring until all the ingredients have combined.
- Sift the flour mixed with a pinch of salt and the baking powder over the egg mixture. Knead the whole thing quickly into a smooth, compact dough. Cover and let the dough stand for about 30 minutes.
Preparation of the biscuits
- Shape the dough into walnut-sized balls, place them on a baking sheet lined with baking paper with sufficient space (about 5 cm). Bake in a preheated oven at 160 degrees for about 12-15 minutes until golden.
- Take the biscuits out of the oven, remove them from the paper immediately and let them cool on a kitchen rack.
- Poke a small bulge out of each biscuit with a teaspoon.
Preparation of the filling
- Mix the jam of your choice (I use raspberry jam), finely ground walnuts and the biscuit crumbs.
finish
- Put two biscuits together with the filling.
- Dissolve the red and yellow food coloring separately in warm water. Color the biscuits yellow-reddish, decoratively, brush and roll in crystal sugar.
info
- The dough mass makes about 30 pieces. Well closed, stored in a cool room, the cookies last about 10 days, not with us, because of the stray sweet tooth 🙂
- I bake the peach biscuits every year for Christmas, Easter and other festive days because they are really something special to me.
- The Bulgarian word “Praskovki” means peach kiss in German.
- Enjoy the preparation and enjoyment!
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