Parmigiano Reggiano Biscotti         

Ingredients:
8 1/2 ounces Freshly grated Parmigiano Reggiano
8 1/2 ounces Unsalted butter
6 tablespoons Heavy cream
1 Egg -- Salt to taste
1/4 teaspoon Nutmeg
8 1/2 ounces All-purpose flour
1 Egg yolk
 

Directions:
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

Makes 2 Dozen Biscotti