Parmesan-Proscuitto Biscotti

I have been keeping a huge 3 ring binder of recipes over the past couple of years.  I go through them periodically and pull out something that must have sounded good when I filed it away.  I am having a small group of people over for dinner tomorrow night and was searching for a light nosh to have with drinks before dinner.  I came up with the Parmesan-Prosciutto Biscotti.  This couldn’t have been easier and they are really delicious.

8 T. unsalted butter, at room temperature
3 large eggs, at room temperature
1 1/2 cups flour
1 cup grated Parmesan cheese
2 ounces thinly sliced chopped Prosciutto
2 tsp. black pepper
1 tsp. kosher salt.

Preheat oven to 350.  Line a baking sheet with parchment paper.

Using an electric mixer, beat the butter until light and fluffy (one minute or so).  Add the eggs, one at a time and beating in between each egg.  Now add the flour, Parmesan, prosciutto, pepper and salt.  Beat until the dough just comes together.  Don’t over mix.

Take the dough out with wet hands.  Shape the mixture into a 12" log that is about 2/3" in width.  Bake for about 25 minutes or until golden brown.  There will be serious amounts of butter pouring out of the top. 
Take out the log and let it cool for about 10 minutes.  Also at the same time, take the heat down to 275. 
After 10 minutes, cut the log with a serrated knife into about 16 pieces.  Put them back on the parchment paper and back in the oven for about 20 minutes or until they are dry to the touch.

Let cool.  Serve now or serve later.  They will probably stay for about a week in an airtight container.