Ingredients Jump to Instructions ↓

  1. 2/3 cup dried cranberries

  2. 1/2 cup cherry preserves

  3. 1/2 teaspoon ground cinnamon

  4. 1/2 cup butter, softened

  5. 2/3 cup sugar

  6. 2 eggs

  7. 1 teaspoon vanilla extract

  8. 2-1/4 cups all-purpose flour

  9. 3/4 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. GLAZE:

  12. 3/4 cup confectioners' sugar

  13. 1 tablespoon 2% milk

  14. 2 teaspoons butter, melted

  15. 1 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Cranberry Swirl Biscotti Recipe photo by Taste of Home 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 in. 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 in. 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. Yield: about 2-1/2 dozen.


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