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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?

48 K 1× 4/5 (3 reviews)506500

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: March 31^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 25 min.

Resting 1 hour

Cooking 30 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	17 g RDI=20 %	25 g RDI=7 %	38 g RDI=39 %	517 kcal RDI=19 %	2,167 kJ RDI=19 %
Per piece	2 g RDI=3 %	3 g RDI=1 %	5 g RDI=6 %	79 kcal RDI=3 %	334 kJ RDI=3 %
Whole recipe	80 g RDI=92 %	119 g RDI=33 %	177 g RDI=179 %	2,394 kcal RDI=89 %	10,024 kJ RDI=89 %

Whole recipe

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

How much will it cost?

For 30 pieces

3.75 €

Per piece

0.15 €

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)

Flour

Like these other recipes: Flaky brownie brioche Béarnaise sauce Dublin fruit scones Rabbit civet Grandma Solange's biscuits See all 215 other

Butter

Like these other recipes: Gratin Dauphinois Celeriac and mushroom gratin Spinach on toast with bechamel Cramique Sautéed green vegetables See all 501 other

Parmesan (Parmigiano Reggiano)

Like these other recipes: Harichou salad Genoese croque-monsieur Gnocchi alla romana Pesto crackers Tomato feuilleté with pesto See all 65 other

Cashew nuts

Like these other recipes: Coriander and cashew nut pesto Thai-style Chicken with Cashew Nuts Spinach and cashew brik rolls Spicy hot toasted cashew nuts Cauliflower curry See all 9 other

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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 16^th 2023 at 14:26 n° 1

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