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?
11K 2 5
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Last modified on: March 31th 2021

Keywords for this recipe:
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 Parmigiano reggiano (Parmesan) 80 g Parmigiano reggiano (Parmesan)
  • 6 salt ½ teaspoon salt
  • 7 beaten egg 20 g beaten egg (optional)
  • 8 Parmigiano reggiano (Parmesan) 30 g Parmigiano reggiano (Parmesan) (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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Step by step recipe


Stage 1 - 1 min.
Cashew-nut and Parmesan biscuits : Photo of step #1
Put 80 g cashew nuts into a blender goblet.

Stage 2 - 1 min.
Cashew-nut and Parmesan biscuits : Photo of step #2
Blend to a fairly fine powder.

Stage 3 - 4 min.
Cashew-nut and Parmesan biscuits : Photo of step #3
Tip this into a mixer bowl and add 125 g flour, 125 g butter, 1 egg, the grated 80 g Parmigiano reggiano (Parmesan) and ½ teaspoon salt.

Stage 4 - 4 min.
Cashew-nut and Parmesan biscuits : Photo of step #4
Knead together until the dough is evenly mixed.

Stage 5 - 3 min.
Cashew-nut and Parmesan biscuits : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #8
Cut out small biscuits with a cutter in your preferred shape. Here they are simple rectangles.

Stage 9
Cashew-nut and Parmesan biscuits : Photo of step #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 : Photo of step #10
If possible, glaze the tops, using a brush.

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

Stage 12 - 30 min.
Cashew-nut and Parmesan biscuits : Photo of step #12
Bake for 30 minutes.

Stage 13
Cashew-nut and Parmesan biscuits : Photo of step #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.
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).
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.
Source
Home made.
This recipe uses (among others)
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