Biscotti Al Formaggio (Cheese Cookies)
Yield
2 dozen cookiesPrep
30 minCook
10 minReady
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
Parmesan cheese
freshly grated |
|
| 8 ½ | ounces |
butter, unsalted
|
|
| 6 | tablespoons |
heavy whipping cream
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 8 ½ | ounces |
all-purpose flour
|
|
| 1ea | Egg |
egg yolks
for basting |
*
|
| 1 | x |
almonds
for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
Parmesan cheese
freshly grated |
|
| 245.7 | ml/g |
butter, unsalted
|
|
| 9E+1 | ml |
heavy whipping cream
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1.3 | ml |
nutmeg
|
|
| 245.7 | ml/g |
all-purpose flour
|
|
|
egg yolks
for basting |
*
|
||
| 1 | x |
almonds
for topping |
*
|
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 for 10 to 12 minutes until golden brown.
