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Cranberry Swirl Biscotti

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

about 2-1/2 dozen

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
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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

Directions

  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, 5-7 minutes. 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.

Nutrition Facts

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