Inn at Ellis River’s Basil Pignoli Bites

Basil shortbread cookies with pignoli on top and basil leaf, glass of white wine in backgroundSavory herb-flavoredĀ snacks great for afternoon tea or with a glass of white wine, these little shortbreads were featured for the 2012 Inn to Inn Herb Tour.


  • 1 cup unsalted butter, softened
  • 2 large egg yolks + 2 whole eggs
  • 3/4 cup Parmesan Cheese, grated
  • 3/4 cup Asiago Cheese, grated
  • 3 cups all-purpose flour
  • Ā½ teaspoon salt
  • 1 1/4 cups pine nuts, toasted and chopped fine
  • 1 tablespoon water
  • 2 tablespoons basil, chopped fine
  • 1 teaspoon lemon zest (optional)
  • Pesto for garnish (optional)


Cream butter. Add 3 egg yolks and 1 whole egg (reserve 1 egg white). Mix in cheeses and then add flour and salt and mix until combined. Add water, then 1 cup pine nuts and basil (plus lemon zest if desired) and mix until workable dough forms.Form dough into 2 inch log and wrap in plastic wrap. Press log on counter to form a rectangular shape. Chill for 2 hours until firm. Slice dough 1/4 inch thick and arrange slices on a parchment lined baking sheet. Brush slices with reserved egg white and sprinkle with remaining pine nuts.Bake at 375 degrees for 10-12 minutes until bottoms are a light golden brown. Let cool on cookie sheet for several minutes and transfer to cooling rack. Just before serving, top with a small dollop of Pesto if desired.

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Inn at Ellis River Email:
1-603-383-9339, 1-800-233-8309
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160

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