Moroccan Peanuts Cookies
One Sarcastic Baker recipe - Baking (Jewish)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups Toasted Peanuts, (no skin) ((250 g / 11 oz))
- 3/4 Cup Sugar ((150 g / 5.5 oz))
- 1 Large Egg
- 2 Large Egg Yolks
- 1/4 tsp Baking Powder
- 1/4 tsp Ground Ginger
- 1/4 tsp Cinnamon
- 1 Cup Powdered Sugar (to roll the shaped cookies in) ((125 g / 4.5 oz))
- 30 small Paper baking cups
Instructions
- 1
Place the peanuts in the food processor and process for about 10-15 seconds. Add the sugar and process for the second time until you have a fine meal.
- 2
Place the peanuts and sugar mix in a medium bowl and add the remaing of the ingredients. Using your hand mix to evenly distribute. Set a side for 30 minutes.
- 3
When ready to bake, preheat oven to 300F and place the powdered sugar in a medium deep bowl.
- 4
Roll the cookie dough into small balls (about the same size of the baking cups),roll each cookie in the powdered sugar and place in a baking cup.
- 5
Bake for 8 minutes until the cookies start to Harden and some cracks start to forms. Reduce oven heat to 215F and bake for extra 20 minutes.