Cranberry Swirl Biscotti

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

about 2-1/2 dozen

Updated: Sep. 14, 2022
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. —Lisa Kilcup, Gig Harbor, Washington

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 large eggs, room temperature
  • 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

  1. Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  3. Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.
  4. Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.
  5. Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.
  6. Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.
  7. In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 120 calories, 4g fat (2g saturated fat), 23mg cholesterol, 58mg sodium, 20g carbohydrate (12g sugars, 0 fiber), 1g protein.