Peppered Biscotti

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1 1/4 teaspoons	6.3ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	99g / 3.5oz	Butter or margarine - softened
2		Eggs
1 tablespoon	15ml	Tabasco brand Pepper Sauce
1 cup	93g / 3.3oz	Almonds or hazelnuts - coarsely chopped

Recipe Instructions

Preheat oven to 350 degrees.

Combine flour, cornmeal, baking powder and salt in bowl. Beat sugar and butter in large bowl with mixer at high speed until light and fluffy. Add eggs, Tabasco Sauce and flour mixture; beat until well blended. Stir in nuts.

On large cookie sheet, form dough into two 10-inch logs, about 2 inches wide. Bake 30 minutes. Cool on rack 10 minutes. Transfer to cutting board. With serrated knife, cut logs diagonally into 3/4-inch slices.

Place slices cut-side down on cookie sheet. Bake 15 minutes or until golden, turning once. Cook completely.

This recipe yields about 34 cookies.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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