These baked peaches stuffed with Amaretti dry biscuits and cocoa are a typical Piedmontese delicacy perfect as snack or dessert.

Serves 2-3, Preparation 10 min, Cooking 30-40 min

  • 2 slightly ripe but still firm peaches
  • a tablespoon of sifted bitter cocoa powder
  • about 10-12 dry Amaretti biscuits, crumbled up
  • 1 tablespoon sweet Marsala liquor, optional
  • 1 egg yolk
  • sugar, to taste
  • a few flakes of unsalted butter


Preheat the oven to 180 C.

Halve the peaches, remove the stone and hollow out the flesh by placing it in a bowl, mash it with a fork.

Crumble the Amaretti coarsely with your hands and place them in the bowl with mashed peach flesh, add the egg yolk, a tablespoon of sugar – add more according to your taste – the sifted cocoa and a dash of sweet Marsala.
Stir, if the mixture is too liquid add more crumbled Amaretti.

Place the emptied peaches in a baking dish lined with parchment paper, fill each peach with the mixture, add a few knobs of butter on each.

Bake in the static pre-heated oven about 30 to 40 minutes.

Take them out of the oven, allow to cool down a bit, serve.

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