Adolfina Cookies (Peanut And Succade – Candied Peel – Cookies)
Adolfina cookies, I guess you’re wondering what those are. To be honest, I didn’t know what they were either until I came across a recipe for them in an old Surinamese cookbook (Groot Surinaams Kookboek/Extensive Surinamese Cookbook). The recipe was interesting for me enough to try it, and I have to say I don’t regret it for one second. These turned out absolutely delicious! I didn’t want to stop eating them, they were so good. I just have to share the recipe so you can enjoy them too!
Adolfina cookies are peanut and succade (candied peel) cookies. The combination of the peanut and succade is absolutely delicious.
Oh, and don’t ask me why these are called Adolfina cookies, I’ve no clue. The recipe didn’t say, all I can think of is that probably someone named Adolfina created them. But don’t take my word for it, it’s just a wild guess.
How To Make Adolfina Cookies (Peanut And Succade – Candied Peel – Cookies)
You’ll need, peanuts, flour, confectioner’s sugar, an egg, succade (candied peel) and butter. (The full list of ingredients including measurements can be found in the recipe card below).
Add flour to a bowl or put it on your work surface, add the confectioner’s sugar.
And the butter and knead into a dough.
You should have a smooth dough.
Place a piece of parchment paper on top of the dough and using a rolling pin roll out the dough. Roll it out into a rectangle of roughly 8 x 12 inch (20 x 30 cm).
Lightly whisk your egg and brush the dough with some of the egg.
Add the rest of the egg, peanuts, succade and confectioner’s sugar for the topping to a bowl and mix.
Mix up everything thoroughly until all of the succade (candied peel) and peanuts are coated.
Take the peanut mixture and spread it onto the dough.
Lay a piece of parchment paper on top of the peanuts and with a rolling pin roll the peanuts into the dough.
Using a knife, cut out squares of the cookies.
Transfer the cut cookies onto a baking sheet lined with parchment paper. Bake in the oven for roughly 15 minutes, till golden.
Adolfina cookies, peanut and succade cookies are now on my list of favorite cookies!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
cookies |
- 2 cups all-purpose flour 250 gram
- 3/4 cup confectioner's sugar 100 gram
- 3/4 cup butter 180 gram
- 1 egg medium
- 1 3/4 cup roasted unsalted peanuts 250 gram
- 1/3 cup chopped succade (candied peel) 50 gram
- 1/3 cup confectioner's sugar 50 gram
Ingredients
Dough
Topping
| |
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- On a work surface or in a bowl, knead the flour, confectioner's sugar and butter into a smooth dough.
- Place a piece of parchment paper on top of the dough and using a rolling pin roll out the dough. Roll it out into a rectangle of roughly 8 x 12 inch (20 x 30 cm) and 0.2 inch (0.5 cm) thick. Lightly whisk your egg and brush the dough with some of the egg.
- Add the rest of the egg, peanuts, succade and confectioner's sugar for the topping to a bowl and mix. Mix up everything thoroughly until all of the succade and peanuts are coated.
- Take the peanut mixture and spread it onto the dough. Lay a piece of parchment paper on top of the peanuts and with a rolling pin roll the peanuts into the dough.
- Using a knife, cut out squares of the cookies. Transfer the cut cookies onto a baking sheet lined with parchment paper.
- Bake in the oven for roughly 15 minutes till golden.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.