Biscotti with parmesan and prosciutto

Biscotti with parmesan and prosciutto

Biscotti with parmesan and prosciutto


chicken egg – 3 pieces.
fine sea salt – 1 tsp
70 g coarsely chopped thin slices prosciutto
2 tsp black pepper Coarsely
Flour – 1.5 cups
1 cup freshly grated Parmesan cheese
8 tablespoons unsalted butter


Heat oven to 180 C. A large baking sheet with parchment vystelit.

Put in a bowl the butter at room temperature. Beat it with a mixer at medium speed until then, until it turns white and will not air. Continuing to whisk, enter alternately 3 eggs. Add the flour, parmesan, prosciutto, pepper and salt.

The dough whisk on medium speed until smooth (but it should not be too steep).

Put on greased baking sheet.

hands soaked in water to form a loaf about 30 cm in length and 10 cm in thickness. Bake 25 min. Remove from the oven, allow to cool for 10 minutes. the oven temperature to 135 ° C subtract.

Cut loaf transversely and slightly obliquely into slices 1cm thick.

Arrange them on a baking sheet. Bake 20 min., Until they become golden.

Remove the pan from the oven, allow to cool completely crunches.

Serve with a cocktail or a sparkling white or pink wine. Suitable to any vegetable salads, as well as soups and salads in a Mediterranean style.

Biscotti can be stored at room temperature in a tightly closed container 1 week

Bon Appetit!

Biscotti with parmesan and prosciutto

You can leave a response, or trackback from your own site.

Leave a Reply