Serves: 24
Total Calories: 113

1 stick (4 ounces) unsalted butter, softened
8 ounces imported Italian gorgonzola cheese, rind removed
2 eggs yolks
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
2 1/2 cups all-purpose flour
1 egg white, beaten
2 teaspoons sesame seeds

1 In a large mixing bowl, beat the butter until it is fluffy. Add the cheese a little at a time, beating until well blended. Beat in the egg yolks, nutmeg, and pepper.

2 Add the flour and stir until smooth. Shape the dough into a disk and wrap in plastic wrap. Refrigerate 30 minutes up to overnight.

3 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour a large baking sheet.

4 Roll out the dough between two sheets of plastic wrap to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet. Gather the scraps together and, handling them as little as possible, roll out and cut the dough scraps in the same way. Brush the tops with the beaten egg white. Sprinkle with the sesame seeds.

5 Bake 12 to 14 minutes or until lightly browned around the edges. Transfer to a wire rack to cool. Serve at room temperature. Store in an airtight container for 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: 24
Total Calories: 113
Calories from Fat: 59

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