Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

1. In a bowl, whisk together flour, baking powder, and salt.
2. In a separate large bowl, beat the eggs and sugar until light and fluffy.
3. Add milk, melted butter, and vanilla extract to the egg mixture and stir to combine.
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5. Roll dough into small balls (about 1 inch in diameter) and place on the baking sheet.
6. Bake for 12–15 minutes, or until lightly golden. Let cool completely.
7. Using a small knife or spoon, carefully hollow out the flat side of each cookie to create space for filling.
8. Mix jam and pastry cream (if using), and fill each hollowed-out cookie half with the mixture. Press two halves together to form a peach shape.
9. In a bowl, mix water with peach liqueur or Alchermes and add a few drops of red and yellow food coloring to achieve a peachy hue.
10. Dip each cookie in the syrup briefly, then roll in granulated sugar to coat.
11. Place cookies on a tray to dry slightly. Garnish with mint leaves or cloves if desired.
12. Refrigerate for at least 2 hours before serving to allow flavors to meld.