Cranberry Swirl Biscotti

Last year, was the first year I tried this recipe and I sturggled with the dough a bit, falling apart. This year, I struggled with transferring the roll to the baking sheet. It is not firm and stretches and pulls and can pull apart easily. However, one you can get it baked and set up, it turned out really yummy. I found the recipe originally on the Taste of Home Website.



2/3 c. dried cranberries
1/2 c. cherry preserves
1/2 tsp. cinnamon
1/2 c. butter, soft
2/3 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt

GLAZE:
3/4 c. powdered sugar
1 tbsp. milk
2 tbsp. butter, melted
1 tsp. almond extract or orange extract

1. In food processor, process cranberries, preserves and cinnamon. Process until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. On floured surface, roll each portion into a 12x8-inch rectangle. Spread each with cranberry filling; roll up jellyroll style, starting with short end.
4. Place seam side down 4-inches apart on lightly greased baking sheet. Bake at 325degrees for 25-30 minutes or until light brown.
5. Carefully transfer to cutting board; cool 5 minutes. Cut into 1/2-inch slices with serrated knife. Place 2-inches apart on lightly greased baking sheet and bake 15 minutes or until centers are firm and dry. Remove to wire rack.
6. In a small bowl, mix glaze ingredients together and drizzle over warm biscotti. Cool completely. Store in airtight container.

Makes 2 1/2 dozen