Cranberry Swirl Biscotti


SourceTest kitchen cookie book
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes


2⁄3 cups
dried cranberries
1⁄2 cup
cherry preserves
1⁄2 teaspoon
1⁄2 cup
butter (softened)
2⁄3 cups
1 teaspoon
vanilla extract
2 1⁄4 cups
3⁄4 teaspoons
baking powder
1⁄4 teaspoon
3⁄4 cups
powdered sugar (for glaze)
1 teaspoon
milk (for glaze)
2 teaspoons
butter (melted, for glaze)
1 teaspoon
almond extract (for glaze)


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 in. apart on a lightly greased baking sheet. Bake at 325 for 25-30 minutes or until lightly browned.

Carefully transfer logs to cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place 2 in. 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.


Use parchment paper instead of greased baking sheets.

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