Cranberry Swirl Biscotti Recipe

Ingredients

• 2/3 cup dried cranberries
• 1/2 cup cherry preserves
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• GLAZE:
• 3/4 cup confectioners' sugar
• 1 tablespoon milk
• 2 teaspoons butter, melted
• 1 teaspoon almond extract

Directions

• In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.
• Place seam side down 4 in. apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned.
• Carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.
• In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.

Cranberry Swirl Biscotti published in Country Woman Christmas Annual 2007, p59