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Savory Cheddar, Parmesan and Sun-Dried Tomato Biscotti

These savory bites are wonderful with afternoon tea or a glass of wine.
Recipe chef is Inn at Ellis River in Jackson, NH
Recipe courtesy of Inn at Ellis River
Prep Time : 30 minutes
Cook Time : 60 minutes
Yield : About 3 dozen biscotti
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  • ½ cup unsalted butter
  • 2 Tablespoons granulated sugar
  • ½ cup finely grated Parmesan cheese
  • ½ cup powdered cheddar cheese
  • 1 ½ teaspoons Italian herb seasoning
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 4 eggs
  • 2 ½ cups all purpose flour
  • 1/3 cup sun-dried tomatoes, diced
  • 1 cup toasted walnut pieces

Preheat oven to 375 degrees F. Cream together butter and sugar. Add cheeses, herb seasoning, baking powder, salt and pepper and continue beating until creamy. Add eggs one at a time, beating well after each addition. Add flour gradually, then sun-dried tomatoes and walnuts. Divide dough into three pieces and shape each piece into a roll about 8"long. Place rolls on parchment-lined cookie sheet and shape each into a rectangle about 2 1/2" wide and 1" thick. Bake the rectangles 20 to 25 minutes, or until slightly brown at the edges. Cool 30 minutes. Using a serrated knife, cut rectangles diagonally into 5/8" wide slices. Place on their sides on parchment-lined cookie sheet. Bake at 300 degree F for 20 minutes. Turn over, and bake another 20 minutes, or until beginning to brown. Remove from the oven and cool.