1,533 easy and fully explained recipes, with +66K photos and 78 videos

Cashew-nut and Parmesan biscuits

Name: Cashew-nut and Parmesan biscuits
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 1 h 55 min
Yield: 30 pieces
Cuisine: French
Ingredients: 80 g cashew nuts; 125 g flour; 125 g butter; 1 egg; 80 g Parmesan (Parmigiano Reggiano); ½ teaspoon salt; 20 g beaten egg; 30 g Parmesan (Parmigiano Reggiano)

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

44 K 1× 4/5 (3 reviews)

1 hour 55 min. difficulté

Easy

3.75 €

30 pieces

8 Ingredients

Last modified on: March 31^th 2021

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

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.

Cashew-nut and Parmesan biscuits : Stage 1

Put 80 g cashew nuts into a blender goblet.

Stage 2 - ⌛ 1 min.

Cashew-nut and Parmesan biscuits : Stage 2

Blend to a fairly fine powder.

Stage 3 - ⌛ 4 min.

Cashew-nut and Parmesan biscuits : Stage 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.

Stage 4 - ⌛ 4 min.

Cashew-nut and Parmesan biscuits : Stage 4

Knead together until the dough is evenly mixed.

Stage 5 - ⌛ 3 min.

Cashew-nut and Parmesan biscuits : Stage 5

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 : Stage 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.

Stage 7 - ⌛ 2 min.

Cashew-nut and Parmesan biscuits : Stage 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.

Stage 8 - ⌛ 7 min.

Cashew-nut and Parmesan biscuits : Stage 8

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.

Cashew-nut and Parmesan biscuits : Stage 10

If possible, glaze the tops, using a brush.

Stage 11 - ⌛ 1 min.

Cashew-nut and Parmesan biscuits : Stage 11

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

Stage 12 - ⌛ 30 min.

Cashew-nut and Parmesan biscuits : Stage 12

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 %

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

How much will it cost?

For 30 pieces : 3.75 €
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

Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

December 30^th 201973 K1 40 min.

Creamy "terre et mer" pots

Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.

May 31^th 202067 K 2 55 min.

Angevin plum pâté

The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).

July 31^th 202236 K 1 hour 35 min.

Greek salad with chicken

This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.

August 20^th 202326 K 45 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

August 28^th 2025352 K5 1 hour 15 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.