1,515 easy and fully explained recipes, with +66K photos and 78 videos

Cashew-nut and Parmesan biscuits

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

40 K 1× 4/5 (3 reviews)

1 hour 55 min. difficulté

Easy

$4.40

30 pieces

8 Ingredients

Last modified on: March 31^th 2021

For this recipe: I want to make it (488×) I made it (486×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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: 465 grams

Change these quantities to make:

10 pieces 15 pieces 30 pieces 60 pieces 90 pieces

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 30 min.

All in all: 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 min.

Put 80 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 125 g flour, 125 g butter, 1 egg, the grated 80 g Parmesan (Parmigiano Reggiano) and ½ 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	120 RDI=10 %	180 RDI=30 %	2,390 RDI=120 %	10,020 RDI: 120 %
Per 100 g	20 RDI=7 %	30 RDI=2 %	40 RDI=6 %	520 RDI=30 %	2,170 RDI: 30 %
Per piece	2 RDI=1 %	3 RDI=0 %	5 RDI=1 %	80 RDI=4 %	330 RDI: 4 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Gluten, milk, egg

How much will it cost?

For 30 pieces : $4.40
Per piece : $0.15

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)

Other recipes you may also like

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015402 K3.3 55 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011464 K 63.3 2 hours 45 min.

Crêpes Suzette

Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.

February 28^th 2013161 K4.1 50 min.

Spinach parmentier

A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.

May 4^th 20259,812 60 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.

July 27^th 2013509 K5 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.