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).
Servings Prep Time
40cookies 15minutes
Cook Time
15minutes
Servings Prep Time
40cookies 15minutes
Cook Time
15minutes
Ingredients
Dough
Topping
Instructions
Dough
  1. Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
  2. On a work surface or in a bowl, knead the flour, confectioner’s sugar and butter into a smooth dough.
  3. 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.
Topping
  1. 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.
  2. 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. 
  3. Using a knife, cut out squares of the cookies. Transfer the cut cookies onto a baking sheet lined with parchment paper.
  4. 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.