These savory biscotti are wonderful to give or to have on hand to serve with soup, salad, cocktails or sparkling wine. Pack several of these biscotti in cellophane bags tied with Christmas ribbon to a bottle of Prosecco.
makes 16-25 biscotti
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 C. freshly grated Parmesan cheese
- 2 ounces thinly sliced prosciutto, coarsely chopped
- 2 tsp. coarsely ground black pepper
- 1 tsp. kosher or sea salt
In a large bowl, using an electric mixer, beat the butter at medium-high speed for 1 minute until light and fluffy. Add the eggs, 1 at a time, beating thoroughly between additions. Add the flour, Parmesan, prosciutto, pepper and salt and beat until the dough just comes together. Do not overmix.
Preheat the oven to 350°F.
Scrape the dough out onto the counter and with moistened hands, pat the dough into a 12-by-2 1/2-inch log. Place the dough log onto a greased baking sheet. Bake the dough in the center of the oven for 25 minutes, or until the top is light golden. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 275°F.
Using a serrated knife, cut the log crosswise on the diagonal 1/2-inch-thick. Arrange the biscotti on the baking sheet, cut side up, and return them to the oven. Bake for 10-15 minutes, or until the biscotti are golden and dry to the touch. Turn the biscotti over and bake for 15 minutes longer, or until golden and cooked through. Transfer the baking sheet to a wire rack and let the biscotti cool completely.