Prepare your workspace by gathering ingredients and preheating your oven to 350°F (175°C). Line a baking tray with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar together for about 10 minutes until light and frothy. Whisk in melted butter and vanilla extract.

Sift together flour, baking powder, and salt. Gradually stir into the wet mixture, being careful not to overmix. Add milk until a sticky dough forms.

Shape the dough into small balls and place them on the baking sheet, ensuring adequate space between each.

Bake for about 12 minutes until lightly golden on the edges. Cool on the tray before transferring to a wire rack.

Hollow out the centers of each cookie while warm to create a well for the peach jam.

Fill each well with peach jam and sandwich two cookies together.

Tint the milk with red food coloring, dip the cookies, and then roll in sugar. Garnish with mint leaves or almonds.

Refrigerate the filled cookies for at least 12 hours before serving to enhance flavor.