Peach cookies

One of the best cookies of my childhood and i just made them better!

I tested for you (aka for me) several recipes, I removed the useless nonsense and arrived at this wonderful EXACT recipe (meaning without spoons, cups, "as much flour as you can", etc.) for the PERFECT peaches!

For approximately 30 bc:

For the sponge:

• 2 bc Egg

• 125 g Oil

• 125 g Sugar

• 1 bc Vanilla Extract

Mix the ingredients in a larger bowl, using a whisk.

• 300 g Flour

• 5 g Baking Powder

Mix the dry ingredients with the same whisk, then put them on top of the wet ingredients and homogenize with a spatula (not by hand, because it's sticky!) then cover the batter with cling film and refrigerate for an hour.

Form balls of 10 g each and bake them at 145 C, with fan, for exactly 15 minutes!

For the cream:

• 100 g Chocolate 55% cocoa

• 33 g Milk Chocolate

• 133 g Cream

• 33 g Hazelnut Paste

For the cream, I chose to make a chocolate ganache with hazelnut paste, melting the above ingredients in a steam bath and letting them cool for a few hours at room temperature.

Alternatively, you can use jam (possibly mixed with a little cake), another chocolate cream, etc.

For decoration, cut a hole in each peel (I used an apple peeling tool), fill with cream and join 2 peaces.

In two smaller containers, put cold milk in which you put yellow coloring (in one) and yellow + red - or orange (in the other). After leaving the peaches in the refrigerator for a while to harden, pass them through each container with colored milk for 1 second, then roll them in sugar.