Cranberry Swirl Biscotti Recipe
Cranberry Swirl Biscotti Recipe photo by Taste of Home
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Cranberry Swirl Biscotti Recipe

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4.5 30 28
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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
Featured In: Fall Cookies
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 30 servings


  • 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
  • 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

Nutritional Facts

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


  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. 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. Yield: about 2-1/2 dozen.
Originally published as Cranberry Swirl Biscotti in Country Woman Christmas Annual 2007, p59

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Bakeronduty User ID: 8019167 256659
Reviewed Nov. 11, 2016

"Silly question: by upright do you mean dough side up not the side showing all the layers?"

tinarm User ID: 163179 242323
Reviewed Jan. 22, 2016

"Everyone loved these! They are a great change from regular biscotti. The filling isn't too sweet, it's just right. My only suggestion is to chill the dough for at least 2 hours and roll each piece between two sheets of wax paper. ..worked great."

Kasha User ID: 179140 143667
Reviewed Oct. 10, 2014

"Turned out well, didnt end up putting on the icing as no one could wait that long to try it!"

FarmerGig User ID: 4442248 92797
Reviewed Mar. 23, 2012

"Outstanding. Mine never end up looking as pretty as the examples but, great flavor. Definitely take the time to process the berries and jam fully as pieces of fruit don't work so well in this one."

Santa O'Neill User ID: 4406277 97952
Reviewed Dec. 22, 2011

"This is very tasty. The only problem I had was the dough was to thin to roll. Had to add more flour."

karenattan User ID: 4470355 73013
Reviewed Jan. 4, 2011

"easy to make and delicious! This one is a keeper in my collection!"

maggieaw User ID: 4163584 159798
Reviewed Nov. 25, 2010

"I have made these delicious "cookies" many times now. I used different dried fruit in place of cranberries and I also change up the preserves flavor too. Always delicious and impressive to any dessert platter."

1John513 User ID: 5483053 160392
Reviewed Nov. 24, 2010

"I haven't made this yet, but just from reading the recipe and the comments, I would chill the dough before rolling it out, and chill the biscotti at least an hour or two before I baked them. That might reduce the flattening some people were experiencing while baking. SInce the butter is cold and firm in the dough when going into the hot oven, it won't flatten as much or as quickly."

LSmith1 User ID: 5581549 92786
Reviewed Nov. 23, 2010

"This recipe is wonderful! My friend has made cinnamon rolls like these forever and said the key is to roll the dough very, very thin. I did, and the result was identical to the picture."

qwm User ID: 1379428 97951
Reviewed Nov. 23, 2010

"Quite a few people voice concern why theirs didn't turn out as the picture. Perhaps the contributor could offer his/her suggestion(s) as to why."

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