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Cashew-nut and Parmesan biscuits

For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?

22K 1 3 4

Last modified on: March 31^th 2021

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For 90 pieces, you will need:

1 240 g cashew nuts
2 375 g flour
3 375 g butter
4 3 eggs
5 240 g Parmesan (Parmigiano Reggiano)
6 1.5 teaspoon salt
7 60 g beaten egg (optional)
8 90 g Parmesan (Parmigiano Reggiano) (optional)
Total weight: 1,388 grams

Change these quantities to make: 10 pieces 15 pieces 30 pieces 60 pieces 90 pieces

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
25 min.	1 hour	30 min.	1 hour 55 min.

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Step by step recipe

Stage 1 - 1 min.

Put 240 g cashew nuts into a blender goblet.

Stage 2 - 1 min.

Blend to a fairly fine powder.

Stage 3 - 4 min.

Tip this into a mixer bowl and add 375 g flour, 375 g butter, 3 eggs, the grated 240 g Parmesan (Parmigiano Reggiano) and 1.5 teaspoon salt.

Stage 4 - 4 min.

Knead together until the dough is evenly mixed.

Stage 5 - 3 min.

Transfer the dough onto a sheet of baking paper and shape into a flattened square or rectangle.

Stage 6 - 1 hour

Lay a second sheet of baking paper on top and roll out with a rolling pin. Try to keep the rectangular shape as far as possible to minimise offcuts (stage 8).

Refrigerate for at least 1 hour.

Stage 7 - 2 min.

Preheat the oven to 360°F (180°C)

If necessary, finish rolling out the dough (still with the paper on), then remove the top paper.

Stage 8 - 7 min.

Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.

Stage 9

Transfer the biscuits as you cut them onto the baking sheet you lined with paper in stage 7.

Stage 10 - 2 min.

If possible, glaze the tops, using a brush.

Stage 11 - 1 min.

Also, if you can, scatter a little extra grated Parmesan over the biscuits.

Stage 12 - 30 min.

Bake for 30 minutes.

Stage 13

Leave to cool on a wire rack.

Remarks

If you can, toast the cashew nuts before blending them in stage 1; your biscuits will taste much better.

Keeping

A few days in an air-tight jar or tin.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
7,125 Kcal or 29,831 Kj	238 gr	358 gr	527 gr
356 %	92 %	34 %	80 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
513 Kcal or 2,148 Kj	17 gr	26 gr	38 gr
26 %	7 %	2 %	6 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
79 Kcal or 331 Kj	3 gr	4 gr	6 gr
4 %	1 %	<1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Gluten, Milk, Egg

How much will it cost?

For 90 pieces : 11.15 €
Per piece : 0.12 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Oat shortbread biscuits, Apple and almond cake, Chocolate and matcha tea biscuits, Coq au vin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Spinach Croque-monsieur , Spinach and hard-boiled egg gratin, Little Christmas biscuits, Little apple and verbena tarts, ... All
	Cashew nuts: You can check-out other recipes which use it, like for example: Spinach and cashew brik rolls, Indian rice pudding, Thai-style Chicken with Cashew Nuts, Cauliflower curry, Spicy hot toasted cashew nuts, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Spaghetti Carbonara, Green asparagus omelette, Pea risotto "Mantecare", Pistachio and spinach pesto, Gratin of purple artichokes, ... All

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Your 1 comments or questions on this recipe

I made these and was very excited, BUT. I found that they were incredibly fatty and think it probably needs maximum 80g butter. Also, grinding up the cashews finely means you don't really get Alimuch of the flavour of them - even though I roasted them first. Next time I would reduce the butter and grind the cashews much less.
Posted by Ali may 16^th 2023 at 14:26 (n° 1)

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