Biscotti Al Formaggio (cheese Cookies)

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 Source: Daily Bulletin - July 16th 1992 From The Cookie Lady's Files
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