Cranberry Swirl Biscotti

Submitted by FLUFFSTER

"What do you get when you cross cranberries and cherry preserves? Just make these and see! The combination of the two is delicious and festive and a dessert you won't likely forget! I have made these with almond extract and it's very good that way also. *Note: These are not the traditional shape, rather they are shaped like a pinwheel. Source: Taste of Home"

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Serves: 30

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 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

directions

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