Jalapeño-Pepper Jack Cornbread Biscotti

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2 (6-oz.) packages buttermilk cornbread-and-muffin mix

1 cup (4 oz.) shredded pepper Jack cheese, divided

1 jalapeño pepper, seeded and finely chopped

1/4 cup cold butter, cut into pieces

3 large eggs, divided

1/4 cup buttermilk

Parchment paper

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