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Ingredients
| dried sweetened cranberries: 2/3 cup |
| cherry preserves: 1/2 cup |
| ground cinnamon: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 2/3 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
| powdered sugar (unsifted): 3/4 cup |
| 2% milk: 1 Tbl |
| salted butter: 2 tsp (melted) |
| almond extract: 1 tsp |
Cranberry Swirl Biscotti
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
60 min -
Servings
30 serving(s)
Tags
- 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.