Prep Time

25 Minutes

Cook Time

60 Minutes

Yield

Serves 24

Description

Most ingredients are available in Antonio’s Market!

Ingredients

8 1/2 oz Parmigiano-Reggiano, Grated
8 1/2 oz Butter, Unsalted
6 tbsp Heavy Cream
1 ea Egg
8 1/2 oz All-Purpose Flour
1 ea Egg Yolk
Salt
Nutmeg
Almonds for Topping

Method of Preparation

1. Combine the cheese and butter with the heavy cream, egg, salt and nutmeg to make dough.
2. Add flour and knead well.
3. Wrap in waxed paper and refrigerate for 1 hour.
4. Roll out the dough and cut into thick slices.
5. Baste with egg yolk and top each cookie with an almond.
6. Bake until golden on a buttered baking sheet.

Recipe Source

The Cheeses of Italy, Ars Vivendi