Biscotti with Crispy Prosciutto, Parmesan, Fig & Almonds combines our favorite charcuterie board ingredients and wraps them in a savory biscotti bundle.
The guests have arrived. The turkey is roasting. The table is set. The wine is chilled.
Now what?
Nibbles of course. Nothing heavy. Just enough to whet the appetite and ready the tastebuds.
My answer?
Biscotti. Parmesan. Charcuterie. Almonds. Figs… You get the picture.
But wait! What if we could create a biscotti that houses each of these fine flavors? What if the Parmesan and prosciutto, figs and almonds were not only the supporting cast, but the headliner too? What if each ingredient helped to create a biscotti so flavorful, there’d be little need for an entire board. Would you be in?
I’d be in.
I’m in.
Let’s go!!
INGREDIENTS for BISCOTTI WITH CRISPY PROSCIUTTO, PARMESAN, FIG & ALMONDS:
-
- Olive oil
- Prosciutto
- Sliced almonds
- All-purpose flour
- Baking powder
- Cracked black pepper
- Grated Parmesan
- Dried mission figs
- Butter
- Eggs
- Milk
With the savoriness of the Parmesan and prosciutto, the crunch of the toasted almonds, and sweetness of the dried mission figs, we have here a heavenly bite. And….if Apple Pie Moonshine sounds like something you might like (shown here)…you still have time to make it and have it ready for the big day!
This biscotti, with or without the accoutrement, will set your Thanksgiving culinary journey off on the right foot!
If you decide to give this biscotti a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
MORE APPETIZER FUN:
Cranberry Pecan Cracker Spread
Boursin Holiday Cheese Platter
Sweet Potato Fritters with Sriracha Mayo
Autumn Crostini with Butternut Squash & Spiced Pecans
Whipped Cream Cheese Cranberry Pecan Pinwheels
Buon Appetito!
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Biscotti with Crispy Prosciutto, Parmesan, Fig & Almonds
Description
Biscotti with Crispy Prosciutto, Parmesan, Fig & Almonds combines our favorite charcuterie board ingredients and wraps them in a savory biscotti bundle.
Ingredients
1 Tbsp. olive oil
4 oz. prosciutto, cut into thin strips
1/2 cup sliced almonds
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. cracked black pepper
1 1/2 cups grated Parmesan
1/2 cup chopped dried mission figs
4 Tbsp. butter, room temperature
2 eggs, lightly beaten
2 Tbsp. milk
Instructions
Bring the butter out of the fridge. Set aside.
Preheat oven to 350 F.
Lightly coat a sheet pan with olive oil.
In a large skillet over medium heat, place the prosciutto. Cook, stirring a few times as the prosciutto crisps up. When ready, remove from the pan and place on a paper-towel lined plate. (Once the prosciutto is cooled, chop into small pieces.) Wipe skillet clean and add the almonds. Toast over medium heat until golden and aromatic.
Combine the flour, baking powder, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Or you can use a large mixing bowl and a hand mixer.
Mix briefly on low speed.
Add the Parmesan, toasted almonds and cooled chopped prosciutto, mix to combine.
Add the butter in pieces and mix on medium-low speed until the mixture resembles sand.
Add the chopped fig, eggs and milk, mix on medium speed until a soft slightly sticky dough has formed.
Turn the dough onto a lightly floured surface and pat it into a disk.
Divide it into quarters.
Gently roll each quarter into an oval shape log and place it crosswise on the baking sheet.
Roll the dough until it’s about 1 1/2-inches wide and about 8-inches long.
Repeat with the remaining dough, leaving about 2-inches between each log.
Bake for 25 minutes, or until they are lightly browned and just set.
Transfer the baking sheet to a cooling rack.
Gently slide the logs onto the cooling rack and let cool for about 20 minutes.
Lower the oven temperature to 300 F.
Transfer the cooled logs to a cutting board, and using a serrated bread knife, cut them into diagonal slices about 1/2-inch thick.
Arrange the slices, cut side up on the baking sheet. Bake for 20 minutes.
Turn the slices over and bake for another 15 minutes, until they are crisp and golden.
Transfer slices to the rack and let cool completely.
What a delight! Sweet and savory biscotti! I love its long shelf life too.. in that you can have it on the ready when needed during the holidays! Well done my dear!
Thank you, friend! Yep – these are literally keepers!
What if you cut them thinner for a cracker. How long would you cook them?
I would bake them the same amount of time, however, feel free to continue baking until they have the right amount of crisp for your liking. Thanks for your question!
Charcuterie is LIFE! Both my hubs and I could eat it every day. The savory biscotti is such a clever idea, I am definitely making it this holiday season for one of my book club gatherings!
The perfect complement to books!! 🙂
You make the best biscotti, Annie – this one’s a winner! Perfect for the holidays or anytime. This would make a great addition to a cheeseboard!
Thanks so much, Geraldine! Perfect for the holidays!!
Love a good charcuterie board, so the pairing of all those delicious ingredients with biscotti sounds delicious. Such a genius idea Annie! Can’t wait to give this combo a try!
Thank you, Leanne!! There are so many things you can add to a good biscotti!
Sign me up Annie! What a fabulous savory combination for biscotti. Perfect for my next cheeseboard my friend! So excited to give these a try!
Biscotti on a cheeseboard makes it extra special! Thanks friend!
I am a huge fan of savoury biscotti and love all the flavours you have packed in to these ones. Absolutely perfect warm-up to the big meal 🙂
The warm-up sets the stage! Thanks, Jennifer!!
I need to try these for Thanksgiving! I love all the flavors you packed into one delicious bite!
It’s the only biscotti we’ll ever need! 😉 It’s all in there!
You paint a lovely picture, my friend! This is so perfect for the holidays and I can see it disappearing real fast! Love the sweet and salty combo. Perfect for gifting too 🙂 Happy (almost) Friday! XOXO
Awhh! Thanks my friend! You can never go wrong with biscotti! Happy weekend! xoxo