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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 30 |
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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. 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 eggs |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached 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:
1. In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth; set aside.
2. 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.
3. 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.
4. Place seam side down 4 in. apart on a lightly greased baking sheet. Bake at 325° for 25-30 minutes or until lightly browned.
5. Carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-in. slices. Place on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.
6. In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.
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