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This recipe for a savory form of the popular sweet is from Michele Topor, an authority on Italian foods and owner of Food Tours of Boston  She suggests serving these with soup or salad, or along with prosecco or other sparkling wine. Makes 16-25 biscotto.

8 tablespoons (4 ounces) unsalted butter, room temperature
3 large eggs, room temperature
1 1/2 cups Antico Molino Tipo 00 or  all-purpose flour
1 cup freshly grated aged Parmigiano-Reggiano
2 ounces thinly-sliced Gallioni prosciutto di Parma crudo, coarsely chopped
2 teaspoons ground black pepper
1 teaspoon Ravida sea salt

In a large bowl, using an electric mixer, beat the butter at medium-high speed for 1 minute until light and fluffy. Add the eggs, one at a time, beating thoroughly between additions. Add the flour, cheese, prosciutto, pepper, and salt and beat until the dough just comes together. Do not overmix.

Preheat the oven to 350F degrees. Scrape the dough out onto the counter and with moistened hands, pat the dough into a 12-by-12 1/2 inch log. Place the dough log onto a greased baking sheet. Bake the dough in the center of the oven for 25 minutes, or until the top is light golden. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 275 degrees F.

Using a serrated knife, cut the log crosswise on the diagonal 1/2-inch thick. Arrange the biscotti on the baking sheet, cut side up, and return them to the oven. Bake for 10-15 minutes, or until the biscotti are golden and dry to the touch. Turn the biscotti over and bake for 15 minutes longer, or until golden and cooked through. Transfer the baking sheet to a wire rack and let biscotti cool completely.