Peppered Biscotti
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1 tablespoon TABASCO® brand Original Red Sauce
- 1 cup almonds or hazelnuts, coarsely chopped
Preparation
Combine flour, cornmeal, baking powder, and salt in a bowl. Beat sugar and butter in a 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 a large cookie sheet, form dough into two 10-inch logs, about 2 inches wide. Bake in a 350°F oven for 30 minutes. Cool on a wire rack for 10 minutes. Transfer to a cutting board. With serrated knife, cut logs diagonally into 3/4-inch slices. Place slices cut-side-down on a cookie sheet. Bake 15 minutes or until golden, turning once. Cool completely.
Makes about 3 dozen cookies.
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