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You are here: Home / Failsafe Diet / Cashew Crescent Biscuits

Cashew Crescent Biscuits

April 11, 2017 by FAILSAFE Table 2 Comments

Easter Cashew Biscuits by Tanja Janecek

They are totally delicious! Based on a traditional Croatian European Easter almond biscuit, these are made with cashews to make them suitable for the failsafe diet.
GF & DF

At The Failsafe Table - Cashew Crescent Biscuits

Traditional Method


1 & 1/4 cups gf flour
Pinch salt
155g nuttelex
1/2 cup brown sugar
2 egg yolks
155g cashew meal (I blitzed raw cashews in my ninja)
Icing sugar for dusting

Combine all ingredients together with a fork or your fingers.

Thermomix Method


155g raw cashews
170g gf flour
Pinch salt
155g nuttelex
70g brown sugar
2 egg yolks
Icing sugar for dusting

Place cashews into Thermomix bowl, blitz on speed 9 for 10 seconds. Scrape down sides of bowl. Add remaining ingredients. Mix on speed 2 for 15 seconds to combine.


Roll fat little sausages (about walnut sized pieces of dough) and then bend them to look like crescent moons. Bake at 170 degrees for about 10 mins. Dust with icing sugar when still warm.

At The Failsafe Table - Easter Cashew Crescent Biscuits

Notes: One thing you will need to be aware of is that the daily allowance of cashew while on the elimination phase of the failsafe diet is 10 per day… it may be hard to resist since they are so divine, everything in moderation.

Filed Under: Failsafe Diet, Guest Recipe, Holidays & Special Occasions, Sweet Snacks Tagged With: Biscuit, Cashews, Dairy Free, Easter, Gluten Free, Sweet Snacks

Comments

  1. Elise Winterflood says

    November 27, 2021 at 6:45 am

    Hi,

    Just wondering if you could connect Emily Levinson’s blog to at the Failsafe table. It’s becoming a great resource she’s done a remarkable job. Be great to have all the Failsafe online resources in the one place.

    http://www.myfailsafelife.com

    From Elise aka coach_failsafe

    Reply
    • Rona says

      December 3, 2021 at 5:39 pm

      Thanks Elise, will try to get to that this weekend. 🙂

      Reply

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