Cranberry Swirl Biscotti

Yield: about 2 1/2 dozen

Ingredients

Biscotti

• 2/3 cup dried cranberries
• 1/2 cup cherry preserves
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2 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 milk
• 2 teaspoons butter, melted
• 1 teaspoon almond extract

Instructions

1. In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth: set aside.
2. In a large mixing bowl, cream butter and sugar.
3. Beat in eggs and vanilla extract.
4. Combine the flour, baking powder and salt: gradually add to creamed mixture and mix well.
5. Divide dough in half. On a lightly floured surface, roll each half into a 12 x 8 inch rectangle.
6. Spread each with berry filling: roll up jellyroll style, starting with a short side.
7. Place seam side down four inches apart on a lightly greased baking sheet.
8. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned.
9. Using two large metal spatulas, carefully transfer logs to a cutting board; cool for 5 minutes.
10. With a serrated knife, cut into 1/2 inch slices.
11. Place 2 inches apart on lightly greased baking sheets.
12. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.
13. In a small bowl, combine glaze ingredients; drizzle over warm biscotti.
14. Cool completely.
15. Store in an airtight container.

Attribution

Country Woman Christmas 2007