Adolfina cookies are a Surinamese cookie. I first discovered this cookie in ‘Het Groot Surinaams Kookboek’ (The Extensive Surinamese Cookbook). I had never heard of this cookie before seeing it in the cookbook. The book also didn’t mention where the name of the cookie came from, so now I’m curious to found out… The recipe itself sounded interesting so I decided to give it a go and they turned out really good!
Surinamese Adolfina cookies are shortbread cookies with a a peanut and succade (candied peel) topping. They’re a nice twist to a regular peanut cookie. I suggest you give the recipe a try and see for yourself whether or not you like this cookie.
How To Make Adolfina Cookies
Surinamese Adolfina cookies are actually pretty easy to make. What makes these peanut cookies extra special is the addition of succade. Succade is candied peel of citrus.
The easiest way to roll the dough of Adolfina cookies is to place a piece of parchment paper on top of the dough and roll it out in a rectangle. Having the parchment paper on top keeps the dough from sticking to the rolling pin without having to add too much extra flour.
Once you’ve made your peanut and succade mix for the Adolfina cookies you can re-use your parchment paper. After spreading the peanut and succade mix on the dough you can cover it with parchment paper and lightly roll in the peanuts and succade so they are pressed into the dough. Now the dough for the Adolfina cookies is ready to cut into small squares or, in my case some ended up more as rectangles…
Surinamese Adolfina cookies are really easy to make and using the parchment paper also means things don’t get messy and sticky. I was also pleasantly surprised by the taste of the cookies, the succade/candied peel really gives it a nice twist.
- 3/4 cups confectioner’s sugar 100 g
- 2 cups all-purpose flour 250 g
- 3/4 cup butter 180 g
- 1 egg
- 1/3 cup confectioner’s sugar 50 g
- 1 3/4 cup roasted unsalted peanuts 250 g
- 1/3 cup chopped succade (candied peel) 50 g
- Preheat the oven to 350°F/175°C.Line a baking sheet with baking paper.
- In a bowl or on a work surface, knead the flour, confectioner's sugar and butter into a smooth dough.
- Take a piece of parchment paper and place it on top of the dough. Roll out the dough using a rolling pin into a rectangle of roughly 8 x 12 inch (20 x 30 cm) 0.2 inch (0,5 cm)thick. Lightly whisk an egg and brush the dough with some of the egg.
- Add the remaining egg and the ingredients for the topping (succade/candied peel, peanuts and confectioner's sugar) to a bowl and mix. Mix up everything thoroughly until all of the succade and peanuts are coated with the egg.
- Spread the peanut mixture onto the dough. Place a piece of parchment paper on top of the peanuts and with a rolling pin gently roll the peanuts into the dough.
- Cut out squares of the cookies with a knife. 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. Cup measurements have been added for those that prefer using cups. The recipe is most accurate using weights measurements.
- The Nutrition facts in this recipe are based on the ingredients and cooking instructions as described in the recipe and are based on statistical averages. The exact nutritional values may vary depending on the ingredients used etc.