Cooking with Paula Deen_-_November 2019

61 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

FRUITCAKE BISCOTTI

Makes 24

¾ cup unsalted butter, softened

1 cup sugar

3 large eggs

1 tablespoon vanilla extract

3 cups all-purpose fl our

1 tablespoon baking powder

½ teaspoon kosher salt

¼ cup candied red cherries, roughly

chopped

¼ cup candied green cherries,

roughly chopped

¼ cup diced candied lemon peel

¼ cup diced candied orange peel

½ cup white chocolate melting

wafers, melted according to

package directions

1. Preheat oven to 350°. Line 2 large
   baking sheets with parchment paper.


2. In a large bowl, beat butter and
   sugar with a mixer at medium speed
   until fl uff y, 2 to 3 minutes, stopping to
   scrape sides of bowl. Add eggs, one at
   a time, beating well after each addition.
   Beat in vanilla.


3. In a medium bowl, whisk together
   fl our, baking powder, and salt. With
   mixer on low speed, gradually add fl our

· kitchen tip ·

Cut biscotti loaves into slices

while warm; it will be diffi cult

to cut if completely cooled.

mixture to butter mixture, beating until

combined. Fold in candied fruit and

citrus peel.

4. Divide dough in half. Place each half
   on a prepared pan. Using lightly fl oured
   hands, shape dough into an 11x4-inch
   rectangle on each pan.


5. Bake until a wooden pick inserted
   in center comes out clean, 23 to
   25 minutes.
   Let cool on pans for 10 minutes.
   Carefully place logs on a cutting
   board; using a serrated knife, cut logs
   crosswise into 1-inch-thick slices. Place
   slices, cut side up, on pans. Bake for
   10 minutes. Turn slices, and bake until
   crisp and dry, about 10 minutes more.
   Let cool completely on a wire rack.


6. Drizzle melted white chocolate
   onto top of biscotti. Let stand until
   hardened, about 30 minutes. Store in
   an airtight container for up to 1 week.

SAVORY SNACK MIX

Makes about 8 cups

¼ cup unsalted butter, melted

1½ tablespoons Worcestershire sauce

4 teaspoons dried chives

1 teaspoon garlic salt

1 teaspoon dried minced onion

3 cups crispy corn cereal squares*

2 cups baked cheese crackers*

2 cups miniature pretzel twists

1 cup (1-inch) pieces thin Italian

breadsticks

1 cup pecan halves

1. Preheat oven to 350°. Line a large
   rimmed baking sheet with parchment
   paper.


2. In a large bowl, stir together melted
   butter, Worcestershire, chives, garlic
   salt, and dried onion; stir in cereal,
   crackers, pretzels, breadstick pieces, and
   pecans until fully coated. Spread mixture
   in an even layer on prepared pan.


3. Bake until lightly toasted, 10 to
   12 minutes, stirring once. Let cool
   completely on pan on a wire rack.
   Store in an airtight container for up to
   1 month.

*We used Corn Chex and Cheez-Its.