Mazapán de cacahuate

Method

1. 1 Roast peanuts at 160 degrees for 12 minutes, then rub off the skins. Any remaining skins will leave brown streaks and a bitter taste in the cake.
2. 2 Grind the peanuts with powdered sugar in 20-second intervals, pausing between each pass to prevent the peanuts from releasing oil.
3. 3 Mix the milk powder, vanilla, cinnamon, and salt; the mixture should be sticky to the touch but not wet to the touch.
4. 4 Press firmly into the 1 cm thick round mold; a light touch will cause the cake to break easily when removed.
5. 5 Let it chill for 1 hour, then remove it from the mold. The cake is ready when it melts in your mouth and doesn't need to be chewed.