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 ...

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