CRANBERRY SWIRL BISCOTTI

CRANBERRY SWIRL BISCOTTI RECIPE
       
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

MAKES: 30 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

INGREDIENTS
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 large 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 2% milk
2 teaspoons butter, melted
1 teaspoon almond extract

DIRECTIONS
Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.

Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.

Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.

Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.
In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.

Originally published as Cranberry Swirl Biscotti in Country Woman Christmas Annual 2007, p59