Cranberry Swirl Biscotti

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

In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth: set aside.

In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla extract. 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 half into a 12- x 8-inch rectangle. Spread each with berry filling: roll up jellyroll style, starting with a short side. Place seam side down four inches apart on a lightly greased baking sheet. Bake at 325 degrees F for 25-30 minutes or until lightly browned.

Using two large metal spatulas, carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-inch 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.

Yields about 2 1/2 dozen.

Source: Country Woman Christmas 2007

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