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Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cranberry Swirl Biscotti

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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."

travisr92 User ID: 446434 65427
Reviewed Nov. 23, 2010

"These taste delicious but dont come out like the picture at all. They take alot of time to make altho worth it as they are so good. Even picky teens loved them."

auntbuffy User ID: 4182639 72922
Reviewed Aug. 6, 2010

"rolling out dough is not my favorite thing to do but when the end resolt is such a good cookie i dont mind and i drizzeled white chocolate instead of the glaze"

maggieaw User ID: 4163584 113442
Reviewed Mar. 12, 2010

"YUMMO! Although I do not know how on earth they got these to turn out like the photo, these were very good. I substituted dried blueberries for cranberries and used orange marmalade for the preserves. The result was the best biscotti I have ever eaten. I rolled these the way it said but wile baking they sort of flattened- so they actually look like regular biscotti shape. I dont mind but I am not sure how to make them as pretty as the photo. I will defiantely make these again- and try it with the dried cranberries too. Good to bake when you need something that will travel and keep well."

creeha User ID: 4312524 143980
Reviewed Jan. 8, 2010

"I was disappointed mine didn't turn out looking as lovely as the TOH pic!! I would make more filling next time. Also, my dough did crack in the first baking, which attributed to my biscotti not looking "picture perfect". Everyone loved them, so I guess that is all that counts, although I wanted to give as gifts if they had looked as nice as pictured."

kris_lee User ID: 1683309 143665
Reviewed Jan. 8, 2010

"This is a wonderful recipe with great flavor. I made this for a Christmas coffee at work and have been asked over and over again for the recipe."

Trish725 User ID: 243907 113440
Reviewed Jan. 3, 2010

"The flavor of the filling is just scrumptious, not too sweet. The dough is very soft and they continue to flatten and crack...I will use more flour next time as recommended.... despite the disappointment in not looking like the picture.....they are DELICIOUS and wonderful with a cup of coffee or hot tea."

jokur123 User ID: 1718984 143664
Reviewed Dec. 25, 2009

"I made this for a cookie exchange and they were delicious! My dough did flatten out and crack as other reviewers said, but the end result was still something I was proud of. I will definitely make these again and will try a little more flour as well as the orange extract just to try something different. The almond was good though."

judithhirschel User ID: 1428169 208221
Reviewed Dec. 21, 2009

"My family and friends ate it all before the 25th so I'm making more."

Mush2007 User ID: 4606719 144732
Reviewed Dec. 21, 2009

"Excellent! I added a little orange extract instead of almond and I think it made them even better."

Trish725 User ID: 243907 160390
Reviewed Dec. 18, 2009

"As it stands I can only give a 3 star...the dough was wonderful to work with; however, I discovered that when I baked the rolls, they spread out over the cookie sheet. I believe this is because the rolls should be refrigerated first , or even frozen. I will try again and resubmit a rating if it works out. Otherwise delicious....I sliced the flattened dough and baked and they were delicious, just not rounded as I wanted."

ozwizard User ID: 1165607 65426
Reviewed Dec. 17, 2009

"Making this for a cookie swap, I hoped it would fair well. All who tried it, loved it! Yes, you have to bake a few minutes longer than called for but, turned out beautifully! Cutting was easier if done within 2 minutes after being pulled from oven. The filling was perfectly matched with the season! Will be making these again and, not just at the holidays!"

cooks4larry User ID: 1655087 143979
Reviewed Dec. 14, 2009

"I will make this again! I did find out if you roll it out on waxed paper and then use the paper to roll it up it was easier."

Kerry Amundson User ID: 2054089 72921
Reviewed Dec. 14, 2009

"Just made this recipe - twice. The first time I made it according to the directions. Thought they were good. The second time I made more filling. I got 42 slices out of each batch and baked them both times for the 15 minutes. As they cooled they did harden.

I did NOT make the glaze. No need.
These will be shipped out to AZ and CA tomorrow!!"

foody User ID: 98184 160950
Reviewed Dec. 12, 2009

"Like others wrote, this dough needed more flour or would have been too difficult to work. I used about a half cup more. I patted it into shape instead of rolling using additional dusting of flour. That worked fine. They do not come out looking like the picture. They are more traditionally shaped when they are baked. I sliced them straight from top to bottom. Serated knife just made a mess of them. They are not hard like traditional biscotti, which I like better. They do taste very good, so I didn't even make the icing."

shrinking67 User ID: 2894486 143978
Reviewed Dec. 9, 2009

"Found that the dough was very soft. Used two sheets of plastic wrap to roll dough between. Dough flattened when baking. Will increase flour next tome. Excellent taste."

gitrumm User ID: 3690284 160949
Reviewed Dec. 9, 2009

"This was good! Like other reviewers, my dough cracked during the first baking time, and I also needed to bake the cut biscotti for WAY longer than it called for. It seemed as if it didnt get as crispy as I had hoped, but the flavor was wonderful. I didnt like the glaze, however. The almond flavor was too overpowering, so I chose to leave it off. Overall, this is a good recipe that I will definitely make again!"

partridge User ID: 1426507 143662
Reviewed Dec. 9, 2009

"Excellent recipe. I love the tang of the cranberries and cherry preserves. Not a true crispy texture like other biscotti either. Will make again !"

hook57 User ID: 4261692 89739
Reviewed Dec. 8, 2009

"This recipe is so time consuming, and the end result is not worth it. The "logs" crack during the first baking and it takes double the time on the second baking. The only reason I gave it 1 star is the flavour."

vscreations User ID: 142102 166173
Reviewed Dec. 8, 2009

"My husband said they are "very good and the glaze a nice touch." The tops of my dough cracked during 1st baking. I also needed a couple extra minutes of baking time to set the filling."

tkarinas User ID: 4389335 159929
Reviewed Dec. 7, 2009

"This recipe is excellent and absolutely loved by my family and by me. We will be making this many more times."

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