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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