Adolfina Cookies (Peanut And Succade – Candied Peel – Cookies)
Adolfina cookies are delicious peanut and succade (candied peel) cookies. A delicious shortcrust dough topped with a mix of peanuts and succade (candied peel).
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Adolfina Cookies (Peanut And Succade – Candied Peel – Cookies)
Adolfina cookies are delicious peanut and succade (candied peel) cookies. A delicious shortcrust dough topped with a mix of peanuts and succade (candied peel).
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| Servings | Prep Time |
| 40cookies | 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
Dough
- 2cups all-purpose flour250 gram
- 3/4cup confectioner’s sugar100 gram
- 3/4cup butter180 gram
- 1 eggmedium
Topping
- 1 3/4cup roasted unsalted peanuts250 gram
- 1/3cup chopped succade (candied peel)50 gram
- 1/3cup confectioner’s sugar50 gram
Instructions
Dough
- 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.
Topping
- 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.
Recipe Notes
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.