Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

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

Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp. ground cinnamon

½ cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

GLAZE:  ¾ cup confectioners’ sugar

1 Tbsp. 2% milk

2 tsp. butter, melted

1 tsp. almond extract

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 x 8 inch 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 F. for 25 – 30 minutes or until lightly browned.

Carefully transfer log to a cutting board; cool 5 minutes. With serrated knife, cut into ½ 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 the glaze ingredients; drizzle over warm biscotti.  Cool completely.  Store in an airtight container.

(Recipe for Cranberry Swirl Biscotti was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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