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1
In a medium bowl, whisk ricotta with sugar until smooth and creamy. Add lemon zest and peach or almond extract and stir until incorporated. Cover with plastic wrap and chill the mixture while you make the cookies.
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2
Preheat oven to 350u00b0F. Line two baking sheets with parchment paper and set aside.
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3
Sift flour and baking powder into a large bowl. In another bowl, whisk eggs and sugar until combined. Whisk in milk, melted butter, and peach or almond extract until smooth. Mix the dry ingredients into wet in 2 to 3 additions, until well incorporated. Finish mixing the dough with your hands and press it into a ball. If it's very sticky, add another tablespoon or two of flour until it sticks together. Let rest for 5 minutes.
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4
With the help of a spoon, roll the dough into 44 to 48 small balls (shape them with your hands until smooth) and transfer them to the prepared baking sheets. They need to be placed about 2.5 cm (1 inch) apart, as they will rise during baking. Press down each ball slightly, so it flattens a bit. Bake the first round for about 15 minutes, until bottoms are golden brown (the tops will remain pale). Rotate the pan halfway through baking. As you take the first tray of cookies out, put the second one in the oven.
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5
While cookies are still warm, cut a circle in the bottom of each cookie and scoop out enough of the cookie for it to hold some filling. (Be careful, don't pierce the cookie too deep or you risk breaking it.) Set aside. Do the same with the second tray. Find a pair for each cookie; you want the halves of the peach to be of similar size.
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6
Fill each cookie hole with enough ricotta filling that it covers it (about 1 teaspoon). Press the two flat sides of each half together and gently wipe away any filling that comes out at the edge.
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7
Brush each peach with food coloring, gently roll it in sugar, and place on a large plate. Continue with the rest of the cookies. Chill cookies, covered with plastic wrap, for a few hours before serving. This will harden the ricotta and moisten the cookies. Decorate the cookies with small mint leaves before serving, to mimic peach leaves.
