8 1/2 oz Freshly grated Parmigiano
-Reggiano
8 1/2 oz Unsalted butter
6 tb Heavy cream
1 Egg
-Salt to taste
1/4 ts Nutmeg
8 1/2 oz All-purpose flour
1 Egg yolk, for basting
-Almonds for topping
Yields 2 dozen cookies
Combine cheese and butter with heavy cream, egg, salt and nutmeg to make
dough. Add flour and knead well. Wrap in wax paper and refrigerate for 1
hour. Roll out dough and cut into thick slices. Baste with egg yolk and top
each cookie with an almond. Bake on buttered baking sheet at 350°F 10-12
minutes until golden brown
