Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Makes 10

    • 2 cups toasted unsalted peanuts, skins removed (pistachios, pecans, or almonds may be substituted)
    • 1½ cups confectioner's sugar

Grind the peanuts in a food processor. Add the sugar and continue mixing, scraping the sides from time to time, until the peanuts release their oil and a compact paste is formed when pressed between your fingers. Be patient as this may take a bit of time depending on your food processor.

Put some of the paste into a two-inch-diameter cookie cutter, filling it up about ¾ inch high. Press down with your hands until compacted. Remove the cutter carefully and repeat until all the paste is used. Wrap in cellophane or tissue paper like a sugar candy.

To read Sarah's article about My Sweet Mexico, click here.