I love these little flaky cashew cakes, which come from Lebanon, whose gastronomy I love. I had made this recipe in my first book, Mes desserts, published by Flammarion in 2014. I really wanted to make it again for my cooking blog and share it with you. It's quite demonic, because when you start, it's a little hard to stop ! The recipe is very easy to make and I can guarantee that it crisps up just right and the flavors are delicious. You can also replace the cashews with pistachios.