Inn At Ellis River's Savory Cheddar, Parmesan And Sun-dried Toma

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/2 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup cheddar cheese, finely shredded
• 1 1/2 teaspoons italian herb seasoning
• 2 teaspoons baking powder
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon fresh ground pepper
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1/3 cup sun-dried tomato, diced (if packed in liquid, pat dry thoroughly before dicing)
• 1 cup walnut pieces, toasted
• 1 teaspoon kosher salt

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in the bowl of an electric mixer, cream together butter and sugar. add cheeses, herb seasoning, baking powder, the 1/2 teaspoon of salt and pepper and continue beating until creamy.
• 3 add eggs one at a time, beating well after each addition.
• 4 add flour gradually and continue beating until dough is well combined.
• 5 finally, carefully mix in sun-dried tomatoes and walnuts. divide it into three pieces (about 10-12 ounces each), and shape each piece into a roll about 8 inches long.
• 6 space the three rolls evenly apart on a parchment-lined cookie sheet and shape each into a rectangle about 2-1/2 inches wide and 1 inch thick.
• 7 brush the top of each rectangle with water and sprinkle with the kosher or coarse sea salt.
• 8 bake the rectangles 20 to 25 minutes, or until slightly brown at the edges. remove them from the oven, and cool for about 30 minutes.
• 9 lower the oven temperature to 300 degrees f. using a serrated knife, carefully cut each rectangle diagonally into 5/8 to 3/4 -inch wide slices.
• 10 place slices on their sides (cut sides up and down) to a parchment-lined cookie sheet. bake the sliced biscotti in the 300 degree f oven for 20 minutes.
• 11 remove from the oven, turn them over, and bake for another 20 minutes, or until dry and beginning to brown. remove them from the oven and transfer to a cooling rack.