Serves: 48
Total Calories: 37

1 1/4 cups unbleached all-purpose flour
4 ounces freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into bits
1/2 cup walnuts, toasted and finely chopped
2 tablespoons (about) milk
1 large egg

1 In a medium bowl, stir together the flour, cheese, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

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

3 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.

4 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter two large baking sheets.

5 Cut the logs into 1/4-inch slices and arrange the slices 1 inch apart on the prepared baking sheets. Bake until the biscuits are lightly browned around the edges, 10 to 12 minutes. Transfer to wire racks to cool. Serve at room temperature. Store in an airtight container up to 2 weeks.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 48
Total Calories: 37
Calories from Fat: 25

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