Mix 30g peanut butter, 100g butter, and 80g sugar together until smooth.

Add 70g almond flour and 1 egg to the mixture, then mix well.

Sift 140g cake flour and 1 tsp baking powder into the mixture, then combine thoroughly.

Add 20g crushed peanuts to the dough and mix evenly.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Shape the dough into small round balls and flatten slightly.

Place the dough balls on a baking sheet lined with parchment paper and imprint a grid pattern using the back of a knife.

Brush the tops with 1 egg yolk for a golden finish.

Bake in a preheated oven at 180°C (356°F) for 15 minutes.