1 3/4 cups cake flour
2/3 cup firmly packed dark brown sugar
2/3 cup granulated sugar
1/3 cup peanuts, finely chopped
1 1/2 teaspoons ground cinnamon (I prefer Saigon cinnamon)
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 1/2 cups cake flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon kosher salt
6 ounces (1 1/2 sticks) unsalted butter, softened
4 tablespoons almond paste, at room temperature
2 large eggs, at room temperature
2 egg yolks, at room temperature
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
2/3 cup full-fat buttermilk
12 ounces mini chocolate chips
2/3 cup chunky peanut butter
1/3 cup cocoa nibs
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