Nancy I sent this twice because I made a mistake in the first one and also forgot to sign it. Hopefully you can discard the first one. Thank you....you're the best!

To Rosemarie in rural Kansa City.....I did a search for your Jalapeno Biscotti and didn't find anything, so then I went to Bing.com and tried there. I didn't find the exact cookie you are looking for, but I think the one I did find MIGHT work. It calls for dried cranberries but I think you should be able to substitute your jalapenos for them.
Here's the recipe:

This savory biscotti is best served with cream cheese and a dab of jalapeno jelly adds a sweet-hot
kick.

Cranberry Pepper Biscotti

1 3/4 c. all purpose flour
1c. dried cranberries
1/2 c. coarse chopped walnuts
1 tsp coarse ground pepper
1/2 t. baking powder
1/8 t. salt
1/4 c. butter, softened
1/2 c. sugar
2 large eggs

Preheat oven to 350. Put first 6 ingredients into a large bowl. Stir. Make a well in center. Cream butter and sugar in a medium bowl. Add eggs 1 at a time, beating well after each one. Add to flour mixture. Stir until a soft dough forms. Turn out onto a floured surface and knead 6 times.

Divide dough in half. Shape each half into 8 inch long log. Place logs onto a greased baking sheet about 3 inches apart. flatten logs slightly to 3/4 inch thickness. Bake for about 25 minutes until edges are golden.. Remove from oven (reduce temp. to 275) and let cool for 10 minutes. Using a serrated knife, cut logs diagonally into 1/2 inch slices. Arrange, cut side down, on greased baking
sheet. Bake for about 20 minutes until bottoms are golden. Turn slices over. Turn oven off. Let stand in oven for about 30 minutes until dry and crisp. Makes about 2 dozen biscotti.
Not TNT
Barb in San Diego

http://www.nancyskitchen.com