Peppered Biscotti

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  • 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


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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