Friday, September 7, 2012

Savory Herb Biscotti Wrapped In Prosciutto di San Daniele

If you love to dunk biscotti into a nice cup of coffee, here is another idea for you.  Savory biscotti to dunk into soup.   This version of a savory biscotti is packed full of herbs with added parmesan cheese.

First collect an array of different fresh herbs.  Collect them from the store, or a garden.  If you want to use dried, that should be fine.

In this version of the recipe there is summer savory, rosemary, parsley, thyme and oregano.  You will need 2 tablespoons total.  You can use a mixture of whatever herbs your heart desires.  This mixture did a nice job, however.  Place your mixture in a bowl and cut up into small pieces with kitchen shears.  I eliminated salt in this recipe, the cheese and the prosciutto are salty enough.

Ingredient List:

  4 oz. pkg. thinly sliced Prosciutto di San Daniele, cut in half the long direction 
2 tbsp. herbs, chopped
2 tbsp. grated parmesan
1 tbsp. cracked pepper
2 c. flour
1/4 c. semolina
1 tsp. baking powder
1/4 c. butter
2 tbsp. olive oil
2 lrg. eggs
1/2 c. milk

Preheat the oven to 350 deg.  Measure dry ingredients into a mixing bowl and blend them evenly.  Cut the butter up and add with the olive oil to the dry ingredients.  Mix into a course meal, fold in the herbs, cracked pepper and cheese.  Add 1 egg and half the milk and mix slowly, when that is incorporated, add the other egg and the rest of the milk.  Make a smooth dough.  Pour the dough out on a parchment lined baking sheet.  Lightly flour you hands and press the dough flat, then dust flour on top of the dough evenly.  Now you can work the dough into a rectangle about 12 inches long, 4 inches wide and 3/4 of an inch thick.  Place in the oven and bake for  30 minutes.  When the first baking is done, place on a cooling rack.  Turn the oven down to 300 deg.         

When the biscotti is cool enough to handle, cut the pieces into approximately 18 slices.  Wrap one end with a prosciutto strip.  Place biscotti cut side down with the ends of the prosciutto down, on a parchment lined baking sheet.  Bake a second time for 30-45 minutes, or until golden and dried out.   Cool on a rack.


Serve with Soup.

 It is great with Minestrone, or any other brothy soup.

  Don't forget to dunk!

Store in a nice cookie, or biscotti jar, or another air-tight container in the refrigerator.

This is a double batch, minus the biscotti we had for lunch. 




The way you cut your meat reflects the way you live.  ~Confucius



  1. These look so good! And it's getting to be soup season. My favorite!

  2. Thank you! Yes, it is getting to be a bit cooler here in Fort Fun. I think the heat may return before all is said and done though....Then, proper soup weather.