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 Parmigiano reggiano (Parmesan) - 6
½ teaspoon salt - 7
20 g beaten egg (optional) - 8 30 g Parmigiano reggiano (Parmesan) (optional)
- Total weight: 513 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 25 min. | 1 hour | 30 min. | 1 hour 55 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 min.
Put 80 g cashew nuts into a blender goblet.
Stage 2 - 1 min.
Blend to a fairly fine powder.
Stage 3 - 4 min.
Stage 4 - 4 min.
Knead together until the dough is evenly mixed.
Stage 5 - 3 min.
Transfer the dough onto a sheet of baking paper and shape into a flattened square or rectangle.
Stage 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.
Stage 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.
Stage 8 - 7 min.
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 11 - 1 min.
Also, if you can, scatter a little extra grated Parmesan over the biscuits.
Stage 12 - 30 min.
Bake for 30 minutes.
Stage 13
Leave to cool on a wire rack.
Keeping
A few days in an air-tight jar or tin.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,375 Kcal or 9,944 Kj | 79 gr | 119 gr | 176 gr |
| 119 % | 31 % | 11 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 463 Kcal or 1,938 Kj | 15 gr | 23 gr | 34 gr |
| 23 % | 6 % | 2 % | 5 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 79 Kcal or 331 Kj | 3 gr | 4 gr | 6 gr |
| 4 % | 1 % | <1 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Celeriac and sesame soup, Four quarters, Aperitif rolls, Financier batter, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Sicilian Epiphany Pie, Baked apples from St Aubin le Vertueux, Tarte Normande, Cabbage julienne with ham, ... All |
 | Cashew nuts: You can check-out other recipes which use it, like for example: Cauliflower curry, Coriander and cashew nut pesto, Thai-style Chicken with Cashew Nuts, Spinach and cashew brik rolls, Beetroot salad with cashew nuts, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Rice à l'italienne, Tagliatelle and courgette spaghetti, carbonara style, Genoese croque-monsieur, Roast cabbage with lemon, Pea risotto "mantecare", ... All |
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