ALMOND PEPPER BISCOTTI

Ingredients Weight Measure
Flour 2 cups
Whole almonds 1/2 cup
Sugar 1/2 lb.
Whole eggs, beaten 4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Baking powder 1/2 oz.
White chocolate chips 6 oz.
Egg whites, beaten 2 ea.

Method

  1. Blend together 1-1/2 cups flour, the almonds, sugar, whole eggs, TABASCO® Green Jalapeño Pepper Sauce and baking powder until dough forms.
  2. Add the white chocolate chips and knead in the remaining flour.
  3. Roll into log and flatten; brush with the egg whites.
  4. Bake at 350°F for 30 minutes or until puffed and lightly browned.
  5. Cool for 15 minutes. Cut into 3/4" slices.
  6. Place cut-sides down and toast each side for 10 minutes at 275°F.

Yield: 8-10 servings