Cranberry Swirl Biscotti

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READY IN: 1hr 40mins
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
  • 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.
  • 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.
  • Place seam side down 4 inches apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned.
  • 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.
  • In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container.
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