Cashew-nut and Parmesan biscuits

A recipe from cooking-ez.com

For 30 pieces, you will need:

• 1 80 g cashew nuts
• 2 125 g flour
• 3 125 g butter
• 4 1 Egg
• 5 80 g Parmesan (Parmigiano Reggiano)
• 6 ½ teaspoon salt
• 7 20 g beaten egg (optional)
• 8 30 g Parmesan (Parmigiano Reggiano) (optional)
• Total weight: 463 grams

Times:

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

Step by step recipe

1	Put 80 g cashew nuts into a blender goblet.
2	Blend to a fairly fine powder.
3	Tip this into a mixer bowl and add 125 g flour, 125 g butter, 1 Egg, the grated 80 g Parmesan (Parmigiano Reggiano) and ½ teaspoon salt.
4	Knead together until the dough is evenly mixed.
5	Transfer the dough onto a sheet of baking paper and shape into a flattened square or rectangle.
6	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.
7	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.
8	Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.
9	Transfer the biscuits as you cut them onto the baking sheet you lined with paper in stage 7.
10	If possible, glaze the tops, using a brush.
11	Also, if you can, scatter a little extra grated Parmesan over the biscuits.
12	Bake for 30 minutes.
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.

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