Cranberry Swirl Biscotti

I received a wonderful cookbook from my father-in-law as a gift a few months ago. It has so many fantastic recipes, one of which I have included here. It is too good of a recipe not to share! It is made for new cooks and bakers mostly with over 400 recipes. There are helpful sections on everything from how to cut a mango (yes there is a great way to do it!) to how to make rising dough (I have always had trouble with this one!). Plus, the nutrition facts are written down for every recipe. The title of the book is Taste of Home; Cooking School Cookbook. Great for Grads, Newlyweds, and All New Cooks!

These biscotti are so good you will want to take them to all your gatherings, your tea parties, and even wrap them up as gifts! Plus, they are SO easy to make. If I can do it, you can do it. :)

Prep Time: 30-40 min                                  Total Time: 1 hour and 30 minutes


You will need:

Filling:

1. 2/3 cup dried cranberries
2. 1/2 cup cherry preserves
3. 1/2 teaspoon ground cinnamon

Dough:

1. 1/2 cup butter, softened
2. 2/3 cup sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 2 1/4 cups flour
6. 3/4 teaspoon baking powder
7. 1/4 teaspoon salt

Glaze:

1. 3/4 cup confectioners' sugar
2. 1 tablespoon milk
3. 2 teaspoon butter, melted
4. 1 teaspoon almond extract

Directions:

1. In a food processor, combine the cranberries, cherry preserves, and cinnamon and mix until smooth. I used homemade cherry jam which is a little more thicker than store bought so I added a teaspoon of water as well.
2. In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and vanilla.
3. In a separate bowl, combine the flour, baking powder, and salt and gradually add to the creamed mixture.
4. Divide the dough in half and roll each portion into a 12 inch by 8 inch rectangle on a floured surface.
5. Spread the filling on both rectangles and roll up jelly style.
6. Place seam-side down on a lightly greased baking sheet and bake at 325° For 25-30 minutes or until lightly browned.
7. Carefully transfer the logs to a cutting board and let cool for 5 minutes. With a serrated knife (the knife used to cut bread with the evenly-spaced teeth), cut into 1/2 inch slices. Place on a lightly greased baking sheet again and bake for another 15 minutes or until firm and dry.
8. In a small bowl, combine the glaze ingredients and drizzle over the warm biscotti. Cool completely and store in airtight container.
9. Enjoy!