1,506 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Cashew-nut and Parmesan biscuits

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

37 K 1× 4/5 (3 reviews)

1 hour 55 min. difficulté

Easy

3.75 €

60 pieces

8 Ingredients

Last modified on: March 31^th 2021

For this recipe: I want to make it (424×) I made it (437×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 60 pieces, you will need:

1 5.6 oz cashew nuts
2 13.7 oz flour
3 9.1 oz butter
4 2 eggs
5 5.6 oz Parmesan (Parmigiano Reggiano)
6 1 teaspoon salt
7 1.4 oz beaten egg (optional)
8 2.1 oz Parmesan (Parmigiano Reggiano) (optional)

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 22:15, you will finish around : 0:10.Change start time

To finish around 7pm, you'll need to have started before: 17:35.Change end time

Step by step recipe

Stage 1 - 1 min.

Put 5.6 oz 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 13.7 oz flour, 9.1 oz butter, 2 eggs, the grated 5.6 oz Parmesan (Parmigiano Reggiano) and 1 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	160 RDI=60 %	240 RDI=20 %	350 RDI=50 %	4,790 RDI=240 %	20,050 RDI: 240 %
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 60 pieces : 7.45 €
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

Stuffed prunes

Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
July 18^th 201844 K 20 min.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31^th 2013262 K4 1 hour 35 min.

How to cook red meat properly

Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
October 13^th 2010479 K2.7 1 hour 25 min.

Like Bounty

You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
August 1^st 2011153 K4.6 1 hour 55 min.

Chestnut Fudge Cupcakes

This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
January 31^th 201674 K5 55 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.