Steps
- Toast 500g of skinned raw peanuts in a large skillet for 10 minutes, starting over medium heat and reducing to medium-low after 2 minutes. Cool.
- Reserve a small portion of the peanuts for topping and roughly chop them. Grind the rest to a sandy texture.
- Mix the ground peanuts, 500g of all-purpose flour, 500g of superfine sugar, and ⅛ teaspoon of salt. Gradually mix in 400ml of vegetable oil until the dough holds together.
- Preheat the oven to 350°F / 180°C. Roll the dough into small, even balls and arrange on baking sheets.
- Beat 1 egg yolk with 2 tablespoons of milk. Brush over the cookies and gently press a reserved peanut piece onto each.
- Bake for 15-18 minutes, until lightly golden. Cool completely.