Cashew-nut and Parmesan biscuits


Cashew-nut and Parmesan biscuits
For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?
21K 1 3 4
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Last modified on: March 31th 2021

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For 30 pieces, you will need:
  • 1 cashew nuts 80 g cashew nuts
  • 2 flour 125 g flour
  • 3 butter 125 g butter
  • 4 egg 1 egg
  • 5 Parmesan (Parmigiano Reggiano) 80 g Parmesan (Parmigiano Reggiano)
  • 6 salt ½ teaspoon salt
  • 7 beaten egg 20 g beaten egg (optional)
  • 8 Parmesan (Parmigiano Reggiano) 30 g Parmesan (Parmigiano Reggiano) (optional)
  • Total weight: 463 grams

Change these quantities to make: 10 pieces 15 pieces 30 pieces 60 pieces 90 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.1 hour30 min.1 hour 55 min.
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  • When will I finish if I start the recipe at ... ?
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Step by step recipe


Stage 1 - 1 min.
Cashew-nut and Parmesan biscuits
Put 80 g cashew nuts into a blender goblet.

Stage 2 - 1 min.
Cashew-nut and Parmesan biscuits
Blend to a fairly fine powder.

Stage 3 - 4 min.
Cashew-nut and Parmesan biscuits
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
Knead together until the dough is evenly mixed.

Stage 5 - 3 min.
Cashew-nut and Parmesan biscuits
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
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
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
Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.

Stage 9
Cashew-nut and Parmesan biscuits
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
If possible, glaze the tops, using a brush.

Stage 11 - 1 min.
Cashew-nut and Parmesan biscuits
Also, if you can, scatter a little extra grated Parmesan over the biscuits.

Stage 12 - 30 min.
Cashew-nut and Parmesan biscuits
Bake for 30 minutes.

Stage 13
Cashew-nut and Parmesan biscuits
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,375 Kcal or 9,944 Kj79 gr119 gr176 gr
119 %31 %11 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
513 Kcal or 2,148 Kj17 gr26 gr38 gr
26 %7 %2 %6 %
Per piece
Energetic valueProteins CarbohydratesFats
79 Kcal or 331 Kj3 gr4 gr6 gr
4 %1 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 3.72 €
  • Per piece : 0.12 €

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)
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Your 1 comments or questions 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 16th 2023 at 14:26 (n° 1)
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