Sesame and Parmigiano Reggiano Biscuits


150 g di Parmigiano Reggiano grattugiato
150 g di farina
un tuorlo d’uovo
150 g di Burro
Noce Moscata
10 Noci
Semi di Sesamo.


Mix the melted butter with the Parmigiano, add the egg yolks and then the flour with a grating of nutmeg. Kneed with your fingertips as quickly as possible until it forms a ball. Wrap it in cling wrap and let it rest in the refrigerator for at least an hour. Using a rolling pin, roll it out (not too thin) between two sheets of parchment paper, cut out biscuits with a round cutter. Sprinkle some biscuits with sesame seeds and others with minced walnuts. Bake in a preheated 180° oven for 10-15 minutes. Remove the biscuits as soon as they begin to get golden. Serve cold.