Cashew-nut and Parmesan biscuits


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 4/5 (3 reviews)
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Last modified on: March 31th 2021
For 60 pieces, you will need:
  • 1 cashew nuts ¾ cup cashew nuts
  • 2 flour 1 23 cup flour
  • 3 butter 1 cup + 2 tablespoons butter
  • 4 egg 2 eggs
  • 5 Parmesan (Parmigiano Reggiano) ¾ cup Parmesan (Parmigiano Reggiano)
  • 6 salt 1 teaspoon salt
  • 7 beaten egg 3 tablespoons beaten egg (optional)
  • 8 Parmesan (Parmigiano Reggiano) 13 cup Parmesan (Parmigiano Reggiano) (optional)

Change these quantities to make:
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 2:10, you will finish around : 4:05.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.
Cashew-nut and Parmesan biscuits
Put ¾ cup cashew nuts into a blender goblet.

Stage 2 - 1 min.
Cashew-nut and Parmesan biscuits
Blend to a fairly fine powder.

Stage 3 - 4 min.
Cashew-nut and Parmesan biscuits
Tip this into a mixer bowl and add 1 23 cup flour, 1 cup + 2 tablespoons butter, 2 eggs, the grated ¾ cup Parmesan (Parmigiano Reggiano) and 1 teaspoon salt.

Stage 4 - 4 min.
Cashew-nut and Parmesan biscuits
Knead together until the dough is evenly mixed.

Stage 5 - 3 min.
Cashew-nut and Parmesan biscuits
Transfer the dough onto a sheet of baking paper and shape into a flattened square or rectangle.

Stage 6 - 1 hour
Cashew-nut and Parmesan biscuits
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.
Cashew-nut and Parmesan biscuits
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.
Cashew-nut and Parmesan biscuits
Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.

Stage 9
Cashew-nut and Parmesan biscuits
Transfer the biscuits as you cut them onto the baking sheet you lined with paper in stage 7.

Stage 10 - 2 min.
Cashew-nut and Parmesan biscuits
If possible, glaze the tops, using a brush.

Stage 11 - 1 min.
Cashew-nut and Parmesan biscuits
Also, if you can, scatter a little extra grated Parmesan over the biscuits.

Stage 12 - 30 min.
Cashew-nut and Parmesan biscuits
Bake for 30 minutes.

Stage 13
Cashew-nut and Parmesan biscuits
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 recipe160 RDI=60 %240 RDI=20 %350 RDI=50 %4,790 RDI=240 %20,050 RDI: 240 %
Per 100 g20 RDI=7 %30 RDI=2 %40 RDI=6 %520 RDI=30 %2,170 RDI: 30 %
Per piece2 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)
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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 16th 2023 at 14:26 n° 1

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