Cranberry Swirl Biscotti

Name: Cranberry Swirl Biscotti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: about 2-1/2 dozen.
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; 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

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
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

Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.
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.
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.
Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.
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.
Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.
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.

Originally published as Cranberry Pinwheels in Country Woman Christmas 2007

Reviews

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Average Rating:

911granny

Jan 31, 2019

We love biscotti and I have made them for years. All kinds and thought I'd try this recipe. I was really disappointed. The only thing we liked was the filling. The dough was not like a biscotti dough and my when my husband saw them he said what kind of cinnamon rolls are those? I told him biscotti and he laughed. Will not make them again but I am going to try this filling in my biscotti dough.
Bakeronduty

Nov 11, 2016

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

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

Oct 10, 2014

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

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

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

Jan 4, 2011

Easy to make and delicious! This one is a keeper in my collection!
maggieaw

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

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

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.