These Almond and Biscoff Cookie Stuffed Peaches with Amaretto are the perfect summer peach dessert.
Fresh summer peaches are one of life’s simplest pleasures: sweet, juicy, and irresistible when the juice runs down your hand. These stuffed peaches take that perfect fruit and turn it into an easy, elegant dessert that comes together in minutes using just a few ingredients. They pair the warm flavors of almonds and Biscoff cookies with a buttery crumble, finished with a splash of Amaretto for a bright, almond-kissed note. Serve them plain or alongside whipped cream or vanilla ice cream for a truly memorable summer treat.
Biscoff cookies bring a crunchy, cinnamon-brown-sugar flavor that pairs beautifully with ripe peaches. If you haven’t tried them, think of a spiced, slightly caramelized cookie that complements coffee and fruit alike. Combined with sliced almonds, a bit of sugar and butter, they form a rich, textured filling that browns gently in the oven. A drizzle of Amaretto over the stuffed peaches just before baking adds a fragrant roundness that elevates the dessert without overpowering the fresh fruit. These peaches are the essence of summer—simple, fast, and utterly delicious.
Make a batch to share with friends or keep them all to yourself—the recipe yields four servings and is ideal for casual summer dinners or a last-minute dessert. Below is the recipe with clear instructions so you can recreate these stuffed peaches at home.
Almond and Biscoff Cookie Stuffed Peaches with Amaretto
Print Recipe
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
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Preheat the oven to 350°F (175°C).
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Cut each peach in half lengthwise and remove the pits.
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Scoop out the pit area slightly to create a small hollow for the filling.
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Arrange the peaches, hollow side up, in a baking dish coated with nonstick spray and set aside.
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In a food processor, pulse the Biscoff cookies, sliced almonds and sugar until coarsely crumbled.
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Add the butter cubes and pulse until the mixture comes together into a paste-like crumb.
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Spoon or scoop a generous tablespoon of the cookie-almond mixture into each peach half, mounding slightly.
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Drizzle each filled peach with a little Amaretto, if using.
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Bake for about 20 minutes, until the peaches are tender and the topping is golden.
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Serve warm, optionally with whipped cream or vanilla ice cream.