Place the roasted peanuts in a food processor and pulse until they are finely ground into a coarse, sandy flour. Be careful not to over-process into paste.
Transfer the ground peanuts to a large mixing bowl. Add the eggs, sugar, and all-purpose flour.
Mix the ingredients thoroughly using your hands until the ingredients bind together and the dough becomes smooth and homogeneous.
Scoop out small portions of the dough (about 40g each) and roll them firmly into smooth balls between your palms.
Place the dough balls onto a greased or floured baking tray, leaving a little space between them.
Using the back of a fork, gently press down on each cookie ball to flatten it slightly and create a decorative criss-cross or lined pattern.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the bottoms and edges are lightly golden.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the bottoms and edges are lightly golden.
