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. —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
Reviews
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.
Silly question: by upright do you mean dough side up not the side showing all the layers?
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.
Turned out well, didnt end up putting on the icing as no one could wait that long to try it!
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.
This is very tasty. The only problem I had was the dough was to thin to roll. Had to add more flour.
Easy to make and delicious! This one is a keeper in my collection!
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.
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.
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.