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Cashew-nut and Parmesan biscuits

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

41 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

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For 30 pieces, you will need:

1 ½ cup cashew nuts
2 1 cup flour
3 ²⁄₃ cup butter
4 1 egg
5 ½ cup Parmesan (Parmigiano Reggiano)
6 ½ teaspoon salt
7 1 ½ tablespoon beaten egg (optional)
8 2 tablespoons 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 , 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 ½ cup 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 1 cup flour, ²⁄₃ cup butter, 1 egg, the grated ½ cup 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 %

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 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.

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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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