Desserts : Peppered Biscotti

• 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 Original TABASCO® brand Pepper 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.