These Almond and Biscoff Cookie Stuffed Peaches with Amaretto are a simple, elegant summer dessert that highlights ripe juicy peaches.
There’s something irresistible about summer peaches — sweet, fragrant, and dripping with juice when you bite into them. This recipe celebrates that peak-season flavor with a crunchy, nutty filling made from Biscoff cookies and sliced almonds, finished with a touch of Amaretto. It’s quick to assemble, takes under 35 minutes from start to finish, and feels special enough for guests yet easy enough for a weeknight treat.
If you haven’t tried Biscoff cookies, they add a crisp cinnamon-brown-sugar flavor that pairs exceptionally well with stone fruit and nuts. In this recipe the cookies are pulsed with sliced almonds and a little sugar, then mixed with cubes of butter to form a paste that bakes into a golden, slightly crisp topping. The warm peaches soften and release their juices in the oven, and a drizzle of Amaretto brightens the whole dish.
These stuffed peaches are versatile: serve them plain for a light, fruity finish to a meal, or add a scoop of vanilla ice cream or a dollop of fresh whipped cream for a more indulgent dessert. They look beautiful on the plate, require only a handful of pantry ingredients, and are a wonderful way to showcase quality, in-season peaches.
Almond and Biscoff Cookie Stuffed Peaches with Amaretto
Author: Mary Ann Dwyer
Servings: 4
Prep Time: 15 mins · Cook Time: 20 mins · Total Time: 35 mins
Ingredients
- 4 large peaches
- 10 Biscoff cookies
- 1/2 cup sliced almonds
- 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter, room temperature, cut into cubes
- Amaretto liqueur for drizzling, if desired
Instructions
- Preheat the oven to 350°F (175°C).
- Cut each peach in half from the stem end and remove the pits. Use a spoon to slightly enlarge the hollowed area so there’s room for the filling. Place the peach halves, hollowed side up, in a baking dish lightly coated with nonstick spray or a thin layer of butter.
- In a food processor, combine the Biscoff cookies, sliced almonds, and granulated sugar. Pulse several times until the mixture is coarsely crumbled.
- Add the butter cubes to the processor and pulse a few more times until the crumbs begin to clump into a paste that will hold together when pressed.
- Using a small cookie scoop or tablespoon, mound the cookie-and-almond mixture into each peach half, pressing gently so the filling is compact and even.
- Lightly drizzle each stuffed peach with a small amount of Amaretto, if using. The liqueur adds a lovely almond note but can be omitted for a non-alcoholic version.
- Bake the peaches for about 20 minutes, until they are tender and the topping is golden. Baking time will vary slightly depending on the ripeness of the fruit.
- Serve the stuffed peaches warm, with fresh whipped cream or a scoop of vanilla ice cream for a classic summer dessert.
Tips and Variations
- Choose ripe but firm peaches so they hold their shape when hollowed and baked. Freestone peaches make pitting easier.
- If you don’t have a food processor, place cookies and almonds in a heavy-duty plastic bag and crush with a rolling pin, then mix with the butter by hand until combined.
- For extra texture, sprinkle a few extra chopped almonds on top of the filling before baking.
- Try substituting amaretti cookies for Biscoff if you prefer a different almond-forward cookie; adjust sugar to taste depending on cookie sweetness.
- Leftovers can be refrigerated in an airtight container for a day or two. Reheat gently in a warm oven before serving.
Serving Suggestions
These stuffed peaches pair beautifully with a scoop of vanilla bean ice cream or lightly sweetened whipped cream. They also make a charming finish to a summer dinner party — serve one or two halves per person depending on appetite. A short drizzle of extra Amaretto or a dusting of powdered sugar just before serving adds a polished touch.
Why this recipe works
The contrast of warm, juicy peaches with the crunchy, cinnamon-brown-sugar flavor of Biscoff and the nutty almonds creates a balanced dessert that feels indulgent without being heavy. The butter in the filling helps it crisp and brown while the Amaretto lifts the fruit’s natural sweetness.