Yield: About 5 dozen.
2 cups freshly grated
Parmigiano-Reggiano (about 4 oz.)
3/4 cup flour
1/8 tsp. ground cayenne pepper
6 Tbsp. chilled butter, cut into pieces
1/4 cup finely chopped pistachio nuts
In a food processor container, whirl Parmigiano-Reggiano, flour and red pepper until mixed.
Scatter butter over cheese mixture; process until ingredients just start to gather around the blade, about 15 seconds.
On a sheet of waxed paper, form dough into 15" long log; roll in pistachios, coating all sides. Wrap log in plastic; refrigerate until firm, about 1 hour.
Preheat oven to 400°F. Cut log into 1/4" slices; place about 1/2" apart on ungreased baking sheets. Bake until golden brown around the edges, about 6 minutes (do not overbake). Remove from baking sheets; cool on wire racks. Store in an airtight container.
CONSORZIO DEL FORMAGGIO PARMIGIANO-REGGIANO
