30 ServingsPrep: 1 hour Bake: 40 min. coolingIngredients
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 all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon milk
2 teaspoons butter, melted
1 teaspoon almond extract
Directions
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 a 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. Yield: about 2-1/2 dozen.