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Cranberry Swirl Biscotti

A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing.

30 ServingsPrep: 1 hour Bake: 40 min. + cooling

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 2% 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;

2 of 2

Cranberry Swirl Biscotti (continued)

Directions (continued)

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.

Nutrition Facts: 1 cookie equals 120 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 58 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.