Cranberry Swirl Biscotti

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  • 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


  • 3/4 cup confectioners' sugar
  • 1 tablespoon milk
  • 2 teaspoons butter, melted
  • 1 teaspoon almond extract


  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 25-30 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.

Yield: about 2 1/2 dozen

Source: Country Woman Christmas 2007