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: March 31th 2021
Keywords for this recipe: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: 463 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.
Source
Home made.
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 |
| 513 Kcal or 2,148 Kj | 17 gr | 26 gr | 38 gr |
| 26 % | 7 % | 2 % | 6 % |
| 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?
- For 30 pieces : 3.72 €
- Per piece : 0.12 €
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: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Mouna, Chocolate almond cookies, Bonnevaux apple tart, Hazelnut and orange cake, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Sweetcrust pastry (pâte sablée), Pork Chops Champvallon style, Surprise bread, Caramelized apple and walnut cake, ... All |
 | Cashew nuts: You can check-out other recipes which use it, like for example: Crispy spinach rolls, Thai-style Chicken with Cashew Nuts, Spinach and cashew brik rolls, Coriander and cashew nut pesto, Cauliflower curry, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato pesto, Tomato tatin, Roast Brussels sprouts with sage and lemon, Purple Pesto, Spinach and ricotta ravioli, ... All |
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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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