Cranberry/Cherry Swirl Biscotti

• This was posted in a previous year, but the link to Taste of Home has expired on their website. I have printed the recipe with our changes so we all still have access.

As part of our annual cookie baking day (our 36th) my friend and I tried this recipe from Taste of Home. We always make biscotti and have a few we rotate. My favourites are on the post Three Biscotti Variations, but there other ones on my site as well. This is the first time, however, that we have tried a swirled one. The dough is more fussy than the one we base our variations of off, but it was really tasty and the swirl looks nice on a mixed plate of cookies. I have linked the recipe above, but will include some photos to help you visualize the directions. The only 3 changes we made to the recipe were:

1. We cut the cinnamon out of the filling and used 1/2 tsp. of almond extract instead to enhance the cherry flavour.
2. We let them cool for 25 minutes after removing the log from the over, before slicing.  Five minutes was no where near enough time.
3. We flipped the cookies half way through the second bake, to dry them more evenly and prevent too much browning on the first side.

Below is the recipe with our changes.

*We also suggest you use a flat-edged cookie sheet, or turn one with edges upside down to make it easier to get the log to the cooling rack without cracking it.

Cherry Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp almond extract

1/2 cup butter, softened

2/3 cup sugar

2 large eggs, room temperature

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

1. Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.
2. 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.
3. Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12×8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.
4. Place rolls 4 in. apart on a flat baking sheet covered with parchment, seam side down. Bake 25-30 minutes or until lightly browned.
5. Carefully transfer rolls to a cutting board; cool 25 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.
6. Bake 15-20 minutes longer, flipping at half time, or until centers are firm and dry. Remove from pans to wire racks.
7. In a small bowl, mix glaze ingredients. Drizzle over cooled cookies; cool completely. Store in an airtight container.

Roll the dough out into a rectangle.

Spread the cherry/cranberry mixture on top.

Roll up like a cinnamon roll. Parchment paper helps.

After they are baked and cooled for 25 minutes, slice them for the re-bake.

Cooling slices after second bake.

Ice with almond icing after they are cooled.