Savoury Prosciutto Maple Shortbread

Cook Time: 20 minutes
Serves: 4
Savoury Prosciutto Maple Shortbread

Ingredients

  • 3 ½ oz (100 g) freshly grated Parmesan cheese
  • 1 tsp (5 ml) ground Espelette pepper
  • ½ cup (125 ml) room-temperature butter
  • 5 slices prosciutto
  • ¼ cup (60 ml)
  • 1 ⅓ cups all-purpose flour
  • 1 cup (250 ml) chopped toasted pecans
  • 2 egg yolks

Directions

  • In a food processor, combine 100 g (3 ½ oz) freshly grated Parmesan cheese, ¼ cup (60 ml) maple flakes, 1 tsp (5 ml) ground Espelette pepper, 1 ⅓ cups all-purpose flour, and ½ cup (125 ml) room-temperature butter. Add 2 egg yolks and pulse until dough forms. Chop and add 5 slices prosciutto and 1 cup (250 ml) chopped toasted pecans and mix thoroughly.
  • Form the dough into a roll about 1½ inches (4 cm) in diameter and cover with plastic wrap. Refrigerate for 1 hour. Preheat oven to 350°F (180°C). Cut dough into ¼ inch (6 mm) slices and place on a cookie sheet lined with parchment paper. Bake for 20 minutes on the middle rack of the oven. Cool on a wire rack and serve with liver pâté.
Spoon filled with maple flakes beside a cell phone with maple syrup swirled on top.

Want to get exclusive

An error occurred. Please try again.

Thanks for subscribing

You are already subscribed.

Spoon filled with maple flakes beside a cell phone with maple syrup swirled on top.