Savory Biscotti with Estero Gold Cheese, Prosciutto and Herbs
- 6 ozs thin sliced prosciutto, baked crisp and crumbled into bits*
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut in ½ inch cubes
- 4 cups all-purpose flour
- 2 tsps baking power
- 2 tsps smoked or kosher salt
- 1 1/2 tsps fresh ground pepper
- 6 ozs Estero Gold Reserve or Parmesan, finely grated
- 3 large eggs, room temperature
- 1 cup whole milk
- 1 tbsp fresh thyme or rosemary leaves, finely minced
Arrange oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt and pepper. Blend in butter with a pastry cutter or your fingers until mixture consists of coarse crumbles. Add in prosciutto bits, cheese and herbs. Whisk together eggs and milk and stir into flour mixture until combined into a soft dough. Turn the dough onto a floured cutting board and divide into quarters. With floured hands, shape into 4 logs, about 12 inches long, 2 inches wide and ¾ inches high. Arrange 2 logs per ungreased baking sheet, 3 inches apart. Bake, rotating sheets halfway through until light golden and firm, about 30 minutes total. Cool on a rack 15 minutes.
Reduce oven temperature to 300 degrees. Place logs on cutting board and slice diagonally into ½ inch slices with a serrated knife. Arrange slices in a single layer, cut side down, on a cooling racks placed inside a baking sheets. Bake until golden and crisp, 35 to 45 minutes. Cool and store in airtight container in refrigerator. Serve at room temperature.
*On a cooling rack placed inside a sheet pan, arrange the thin slices of prosciutto (not overlapping) and bake in 325 degree oven until shrunken and crisp when tapped, about 15 minutes. Cool and stack on a paper towel. Carefully wrap with paper towel to fully enclose, and crush with your hands into little bits. Carefully unwrap and store refrigerated in a covered container up to a week. .