Biscotti with Parmigiano Reggiano

By Grandmax4

These Parmigiano Reggiano wafers are like a savory cheese-flavored shortbread. You can vary the nuts, add herbs like thyme or rosemary, and be your own master of the recipe. - See more at: http://www.parmesan.com/recipes/biscotti-with-parmigiano-reggiano/203/#sthash.FJLyO6fF.dpuf

Ingredients

• 1 1/4 cup unbleached all-purpose flour
• 4 ounces Parmigiano Reggiano cheese (grated)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup walnuts, toasted
• 2 tablespoons milk
• 1 egg

Preparation

Step 1

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These Parmigiano Reggiano wafers are like a savory cheese-flavored shortbread. You can vary the nuts, add herbs like thyme or rosemary, and be your own master of the recipe.

Directions (This is Moderately Easy!)

1. In a medium bowl, stir together the flour, Parmigiano Reggiano cheese and salt. Cut the cold butter into small dice. With a pastry blender or fork, blend in the butter until the mixture resembles coarse crumbs. Chop the nuts fine and add to the flour mixture.

2. In a small bowl, beat together the milk and the egg. Pour the mixture over the dry ingredients and stir until just moistened. Add more milk, a teaspoon at a time, if needed, to moisten the dough. Squeeze the dough together and form it into a ball.

4. Cut the dough into two equal pieces. Shape each piece into a 7-inch log and place each on a sheet of plastic wrap. Wrap tightly and refrigerate until firm, 4 hours up to overnight.

5. Place a rack in the center of the oven. Preheat the oven to 400 F. Butter two large baking sheets. Cut the logs into 1/4-inch slices and arrange the slices 1 inch apart on the prepared baking sheets.

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