Breskvice are circular baked cookies filled with a jam & chocolate filling (most often made of either apricot or plum). The cookies are dipped in a food colouring mixture. There round shape and colour resemble tiny peaches, hence the name 'breskvice', which means peaches in Slovenian.
***WARNING*** These cookies are bite-sized and highly addictive!
*Makes about 40 peach cookies
Dough:
- 3 large eggs
- 3/4 cup sugar (180g)
- 1 package vanilla sugar
- 220 ml oil
- 50 ml milk (about 4 Tbsp's)
- 3 tsp’s baking powder
- 3 cups, minus 2 Tbsp's all purpose flour (480g)
1. In a bowl beat together; eggs, sugar and vanilla sugar. Beat with a hand mixer until you get a nice smooth consistency.
2. Add in the oil and milk. Mix until you get a nice pale yellow consistency.
3. Next we add in the sifted flour and baking powder. Using a spatula, mix until well combined and smooth.
4. Cover the bowl with clear plastic wrap and place in the fridge for about 30 minutes to 1 hour.
5. Prepare your baking sheet with parchment paper. Preheat oven to 350 degrees.
6. Cut the dough in half. Place the other half back in the fridge. Roll out the dough into a long log and cut into about 1 inch pieces, or however big you would like your peach cookies to be.
7. Roll the dough into little dough balls that are about the size of a whole walnut.
8. Place the rolled dough balls onto the prepared baking sheet that is lined with parchment paper. Keep them about 2 cm apart from each other on the cookie tray as they will spread while baking.
9. Bake in the center oven for about 13-15 minutes. You know when they are cooked when the tops are white and the bottoms are slightly light brown.
10. Remove them for the oven and place a tea towel over them to keep them warm. Let them cool only for a few minutes. Carve the bottom of the cookie using a sharp knife. Do this while the cookies are still warm as they are prone to breaking if carving when cooled. Place cookie centers into a bowl as we will be using this for the filling, and the carved out cookies back onto the cookie tray.
Filling:
- cookie centers
- 1/2 cup of jam of choice; peach, apricot, plum, rosehip, strawberry jam
- 1/4 cup chocolate hazelnut spread
- 1/4 cup ground walnuts
- 1 Tbsp rum
1. To the bowl with the cookie centers add the jam, chocolate hazelnut spread, 1/4 cup ground walnuts, 1 tbsp rum. Mix all together, until well combined and it is a spreadable consistency. *add more jam or ground walnuts to adjust to make the right spreadable consistency.
2. On each half of the cookies add a small amount of the filling. Now sandwich them together and set them aside. Continue until they are all filled.
. 
Decorating:
- Red and yellow food colouring, for tinting
- 1 1/2 cups sugar and 1 package of vanilla sugar
- small fresh oregano, mint leaves or sprigs.
- Combine the nectar and red dye in a small bowl and into another bowl add in the other half of the juice and yellow dye. Add enough drops of the food colouring to make it bright enough to your liking, about 6-8 drops in each bowl. Put the sugar in another bowl.
- Working one cookie at a time, dip each peach cookie into the red then into the yellow. Last, roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan. I used oregano leaves to decorate the peach cookies. *see photo. Cover the dish with plastic and refrigerate for at least 1 hour and up to overnight (this will blend the flavours and also set to keep the cookies together) Dober tek!
I want to see your delicious photos!
I hope this recipe for 'Slovenian Brezkvice' (Peach cookies) becomes a new favourite for you and your family. If you make something and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too!
Lots of love,
Michelle Pušič Ryall XO
