Tuesday, January 8, 2013

Ever Meet a Savoury Biscotti? Prosciutto Parm Biscotti- your new best friend...

Did you think biscotti were only sweet treats?  Not so!  A few years ago, I went through my "biscotti" phase and baked all kinds, of sweet biscotti.  Then I found a recipe for savoury ones.  Who would have thought?  Hummmm  They were light, but rich and delicious and they froze well.  I would often float them on top of a cream soup (à la French onion) and they provided just the right texture and "bite".  Or, chop them up and use them as croutons.  Your guests will love them with white or rosé wine and so will you. 

And, I guarantee your kitchen will smell wonderful while they bake :-)

To make about 16 large biscotti... 

8     tbsp unsalted butter, at room temperature
3     eggs, at room temperature
1 1/2 cups all-purpose flour
1     cup freshly grated Parmesan cheese
2     ounces thinly sliced prosciutto, coarsely chopped
2     tsp coarsely ground black pepper
1     tsp kosher salt

Preheat the oven to 350°. 
Line a baking sheet with parchment paper.

In a large bowl, using an electric mixer, beat the butter at medium-high speed for one minute, or until light and fluffy. Add the eggs, one at a time, beating thoroughly between additions. Add the flour, Parmesan, prosciutto, pepper and salt and beat at medium speed until the dough just comes together. Do not overmix.

Using moistened hands, place the dough on the prepared baking sheet and pat it into a 12-by-2 1/2-inch log. 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°.

Biscotti loaf just out of the oven

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. Bake for 20 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. 
Store the biscotti in an airtight container for up to one week.  They also freeze beautifully.

Wanna play?
Use a different cheese such as pecorino romano or asiago.  If you don't have prosciutto, try using bacon (I reduced the butter to 6 tbsp), maybe even an Italian salami.

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