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1
Lightly grease two baking sheets with vegetable oil.
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2
Preheat the oven to 350 F. Beat the egg and vanilla in a large bowl until foamy.
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3
As you continue beating, gradually pour in the sugar, until the mixture is smooth.
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4
Beat in the oil, then the milk, rum, and lemon zest.
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5
Stir 3 1/2 cups flour and the baking powder together in a separate bowl, add it to the liquids, and stir until you have a smooth dough.
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6
If necessary, add enough additional flour to make a smooth but moldable dough.
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7
Roll 1 level tablespoonful of the batter into a ball between the palms of your hands and set it on a lightly greased baking sheet.
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8
Fill the two prepared baking sheets with the dough balls, leaving about 1 inch between them.
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9
Bake until golden and firm to the touch, about 18 minutes.
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10
Remove, and set on wire racks just until cool enough to handle.
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11
While the cookies are cooling, form and bake the remaining batter.
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12
While they are still warm, scoop out and reserve the flat side of each cookie with a small spoon, leaving a hollow shell that will be stuffed with the filling.
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13
Be careful not to break through the shell.
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14
Mix the chocolate, almonds, butter, rum, schnapps, and the reserved cookie pieces together in a bowl until evenly blended.
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15
Spoon the filling into the hollowed-out cookie shells, overstuffing each just a bit.
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16
Press the stuffing sides of two cookies together, forming a peach.
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17
Repeat with the remaining cookies and filling.
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18
Hold each peach between your fingers and dunk for just a second in milk.
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19
Place on a wire rack for a minute, until barely damp to the touch.
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20
(Until you get the knack, you may want to work with only six or so of the peaches at a time.)
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21
Roll the peaches in red, then yellow gelatin powder, to coat them lightly but completely.
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22
Return to the wire rack and let dry completely.
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23
Garnish the top of each peach with a mint leaf.
