Melt the butter in a saucepan and set aside to cool slightly.

Briefly whisk the egg and sugar. Whisk in the melted butter and milk.

Add pinch of salt and lemon zest followed by flour, baking powder and almond meal.

Batter will seem loose but allow to rest for 5-10 minutes.

Preheat oven to 356-degrees. (180-Celsius).

Pinch off 24-26 teaspoon-sized pieces of dough and roll them into smooth balls between the palms of your hands.

Place the balls on a parchment paper-lined baking tray, a few inches apart and press them slightly to flatten just a bit.

Bake the cookies for 12 minutes, or until they still look pale on top but are golden underneath.

Allow them to cool while you prepare the filling.

Mix ricotta ingredients together. Using a sharp knife, cut a small hole in the base of each cookie and spoon the ricotta mixture into the holes.

If using the almonds, press them into the filling before sandwiching the cookies together. Smooth away any excess ricotta from the edges.

NOTE: Adding the filling to the small holes in the cookie, adds more filling and helps to hold the two biscuits together.

Add vanilla to confectioner's sugar. Slowly add the whipping cream and whip to firm consistency. Spoon filling into piping bag with fitted tip.

Add a drop of red food coloring to a small amount of Amaretto. In a separate dish, add a drop of yellow food coloring to a small amount of Amaretto.

Use a small paintbrush to gently paint the top of a cookie with yellow. Go over the same cookie with the red coloring, dabbing it on to create an uneven coverage. Immediately roll the cookie into the plate of sugar go create the appearance of peach fuzz.

Repeat with each cookie half. Set aside and allow to dry a bit.

Pipe the buttercream between two cookie halves.

Top it with a mint leaf to add a touch of realism to your peach.