Shortbread Biscuits with Almonds and Parmesan Cheese

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recipe by Kenwood

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon
based on 4 ratings

These biscuits make a great addition to a cheeseboard or served as a base for a canape.

recipe updated Sep 24, 2021


  • All purpose flour icon
    All purpose flour
    200 g
  • Rice flour icon
    Rice flour
    80 g
  • Almond flour icon
    Almond flour
    80 g
  • Parmesan cheese icon
    Parmesan cheese
    150 g
  • Butter icon
    240 g
  • Dried yeast icon
    Dried yeast
    1 teaspoon
  • Egg icon
    75 g
  • Salt & pepper icon
    Salt & pepper
    1 pinch


  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Work surface
  • kCook icon Kcook bowl

Step preview

  1. Fit midi blade to kCook bowl
  2. Add all purpose flour, rice flour, almond flour, parmesan cheese, dried yeast and butter to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Mix with filler cap fitted - 30 sec, speed 8
  6. Then add egg and salt & pepper to the kCook bowl
  7. Mix with filler cap fitted - 45 sec, speed 8
  8. Transfer content of kCook bowl to work surface
  9. Wrap with plastic wrap
  10. Refrigerate in fridge - 1 hr
  11. Pre-heat oven - 200°C
  12. Roll out until 1/8" (5mm) thick
  13. Cut out
  14. Line a clean baking sheet with parchment paper
  15. Bake - 10 min, 200°C
  16. Let cool onto cooling rack
  17. Serve
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