Maníuköst

Maníuköst is a culinary term used to describe a peanut-based crust, layer, or confection found in various cuisines. The central element is roasted peanuts ground into a meal or paste, often mixed with sugar, honey, syrup, or condensed milk to create a binding mixture. This paste can be pressed into a baking dish to form a crust for pies and cheesecakes, or shaped into bars or rounds to serve as a snack or base for fillings. Some variations incorporate cassava (manioc) flour or other starches to improve structure, reduce crumbling, or provide gluten-free properties.

Preparation methods range from no-bake mixes to baked crusts. Flavors may be enhanced with cocoa, salt, spices, dried fruit, or cacao nibs. The texture can vary from gritty to crumbly to firm, depending on fat content and binders.

Allergen and nutrition: peanut-containing; generally high in fats and calories; not suitable for those with peanut allergies.

Etymology: The name likely derives from maní (peanut) and a suffix or element referring to a crust or cake-like layer; exact origin can vary by language and region.

See also: peanut crust, nut-based crust, manioc flour, confection.

Notes: This entry provides a general description; regional recipes and meanings may differ and require corroborating sources.