Salty Biscuits with Prosciutto and Maple Chips

Recipes with Maple Syrup / Starters

Recipe — Salty Biscuits with Prosciutto and Maple Chips
Cooling Time:
24 portions
Metric Imperial


  • 3 1/2 oz freshly grated Parmesan
  • 1/4 cup maple sugar nuggets
  • 1 teaspoon Espelette pepper powder
  • 1 1/3 cup all-purpose flour
  • 1/2 cup butter, softened
  • 2 egg yolks
  • 5 slices of prosciutto, chopped
  • 1 cup toasted pecans, chopped


  1. Add parmesan, maple sugar nuggets, Espelette pepper powder, all-purpose flour and softened butter to a food processor and pulse until combined.
  2. Add egg yolks and pulse until a dough forms.
  3. Add chopped prosciutto and toasted pecans, and pulse again.
  4. Remove from food processor, form a 4-cm (1 1/2-in) diameter log and cover in plastic wrap.
  5. Refrigerate 1 hour.
  6. Preheat oven to 180 °C (350 °F). Cut dough log into 6 mm (1/4 in) slices.
  7. Place slices on a cookie sheet lined with parchment paper and bake 20 minutes in centre of oven.
  8. Let cool on a rack and serve with chicken or duck liver paté.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Starters Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.