Add the peanuts and powdered sugar to a food processor. Pulse until you get a fine and powdery texture.
Place a sheet of parchment paper on a flat surface and arrange a 2-inch cookie cutter mold on top.
Scoop 2 ½ tablespoons of the ground mixture into the cookie mold and begin pressing it down with your fingers or the back of a spoon. Press firmly to really pack the peanut mixture into the mold.
Remove the mazapán very gently from the mold by lightly pushing down the sides as you slide the mold out. Don’t push from the center.
Carefully transfer the mazapán onto a plate to serve or wrap in cling wrap to eat later.
Notes
This recipe was made using a 2 14/25-inch round cookie cutter mold. You can use a different size mold, but keep in mind it might yield more or less mazapánes.
This recipe can also be made using a blender, but it won’t have as much of a fine and smooth consistency.
Try not to leave large chunks of peanuts since that can cause the Mazapán to crack when shaping it.