Moroccan half-moon peanut cookies

Hello lovely people out there, followers, one time visitors, silent and quiet readers of this blog which has become a bit silent during the last months.

With my body going a bit out of control, I decided to start a diet (I’ve been saying that for the last 2 months). I have a backlog of pictures and recipes which needs sorting and publishing..So maybe I’ll find that time to do all that.

If you are following me on Facebook, you will finally see those recipes coming your way.

I hope you give these a try, especially if you like peanuts..I remember having made these while I was on vacation in Morocco, my food processor didn’t give me the peanut paste I was hoping for so I added 1 egg white to bind the mix, which gave me a somewhat dry cookie after it was baked. It was still nice and tasty, but my mother who knows the recipe very well made the remark..The cookies didn’t last that much, for some reason, my nephews enjoyed them and were asking for more, dry or not, they just loved them…

Makes +/- 20 cookies (depending on the cookie-cutter used)
Prep: 20 min – Baking: 10-15 min

  • 500g peanut, skin on
  • 30 cl neutral oil for frying
  • 200g of caster sugar
  • 15 cl melted butter, cooled
  • 7 g baking powder
  • A pinch of salt
  • 300 g flour (+/-),
  • Glazing
  • 1 ½ egg white
  • 250g icing sugar
  • Optional but nice:A hint of instant coffee powder (or drops of coffee essence)
Preheat the oven at 180 degrees C. line up a baking sheet with baking paper.
Fry the peanuts in hot oil for a few minutes until it smells peanut-ty around. Drain any excess of oil then grind them finely, if you can turn them to a paste that’s even better.
Add the rest of the ingredients except the flour and mix. The flour needs to be added at last because you just need enough to bind the dough, which could be more or less than 300g.

On a lightly dusted surface, roll the dough and cut the cookies. You might as well make small balls and then shape half moons.

Place the cookies onto the baking sheets and glaze them with the glazing (see below). I actually glazed them once, then I gave them another brush after a few minutes.

Bake for 10 to 15 min depending on your oven. Do not over bake them or they’ll become hard.


The glazing

Mix egg whites and sugar, you might want to flavour it. I added some drops coffee essence but bear in mind that this is not common in Morocco. However, it gives the cookies a nice twist.

These cookies keep well for a week in a good cookie container.

2 thoughts on “Moroccan half-moon peanut cookies

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