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.