Cashew-nut and Parmesan biscuits
For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?
Last modified on: November 2nd 2026
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
Step 1 - ⌛ 1 min.
Put 80 g cashew nuts into a blender goblet.
Step 2 - ⌛ 1 min.
Blend to a fairly fine powder.
Step 3 - ⌛ 4 min.
Step 4 - ⌛ 4 min.
Knead together until the dough is evenly mixed.
Step 5 - ⌛ 3 min.
Transfer the dough onto a sheet of baking paper and shape into a flattened square or rectangle.
Step 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.
Refrigerate for at least 1 hour.
Step 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.
If necessary, finish rolling out the dough (still with the paper on), then remove the top paper.
Step 8 - ⌛ 7 min.
Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.
Step 9
Transfer the biscuits as you cut them onto the baking sheet you lined with paper in stage 7.
Step 11 - ⌛ 1 min.
Also, if you can, scatter a little extra grated Parmesan over the biscuits.
Step 12 - ⌛ 30 min.
Bake for 30 minutes.
Step 13
Leave to cool on a wire rack.
Keeping: A few days in an air-tight jar or tin.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 14 g RDI=16 % | 26 g RDI=7 % | 36 g RDI=36 % | 479 kcal RDI=18 % | 2,006 kJ RDI=18 % |
| Per piece | 2 g RDI=2 % | 4 g RDI=1 % | 6 g RDI=6 % | 74 kcal RDI=3 % | 310 kJ RDI=3 % |
| Whole recipe | 64 g RDI=73 % | 119 g RDI=33 % | 165 g RDI=167 % | 2,218 kcal RDI=82 % | 9,288 kJ RDI=82 % |
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
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Parmesan (Parmigiano Reggiano)
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Cashew nuts
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