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1
Preheat oven to 375 degrees F.
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2
In the bowl of an electric mixer, cream together butter and sugar.
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3
Add cheeses, herb seasoning, baking powder, the 1/2 teaspoon of salt and pepper and continue beating until creamy.
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4
Add eggs one at a time, beating well after each addition.
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5
Add flour gradually and continue beating until dough is well combined.
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6
Finally, carefully mix in sun-dried tomatoes and walnuts.
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7
Divide it into three pieces (about 10-12 ounces each), and shape each piece into a roll about 8 inches long.
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8
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.
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9
Brush the top of each rectangle with water and sprinkle with the Kosher or coarse sea salt.
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10
Bake the rectangles 20 to 25 minutes, or until slightly brown at the edges.
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11
Remove them from the oven, and cool for about 30 minutes.
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12
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.
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13
Place slices on their sides (cut sides up and down) to a parchment-lined cookie sheet.
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14
Bake the sliced biscotti in the 300 degree F oven for 20 minutes.
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15
Remove from the oven, turn them over, and bake for another 20 minutes, or until dry and beginning to brown.
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16
Remove them from the oven and transfer to a cooling rack.
