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Moroccan Peanuts Cookies

Ingredients

  • 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.