Cherry Cranberry Swirl Biscotti

This recipe is originally from Taste of Home Cookies, page 312.

You should measure by mass using a scale, but I give volumes too, and you will need to work with wet dough.

Mark a 12"×8" (30.5 cm × 20.3 cm) area on a surface where you will work the dough.

Put in a food processor:

Process in food processor until smooth. Continue processing some morei, because you will need the filling to spread thinly easily.

Measure into a bowl:

For your first time working with wet dough, you might add another 50 g of flour (½ C).

Mix and set aside.

Lightly grease a baking sheet, or, preferably, a liner (parchment or a baking mat) on a baking sheet. Set the oven to 325 ºF (163 ºC).

Put in a small mixer bowl:

If the butter is not softened, leave out until it reaches about 64 ºF (18 ºC). Attach a scraper beater. Cream until light and fluffy (at least three minutes).


Beat in.

Combine the dry ingredients into the dough and mix well.

Divide the dough in half, about 285 g each (more if you added flour).

Flour a work surface very generously. Spread one half of the dough gently, flouring it as needed. Roll the dough with a rolling pin or pastry roller to fill the 12”×8" rectangle. Fold back excess and flatten.

Spread each half with cranberry-cherry filling. (An offset spatula helps.) (The filling must be spread very thin to cover the dough.)

Starting with an 8" (20.3 cm) side, roll up jelly-roll style. (This is the tricky part. A long straight tool might help start it, but teasing the dough with fingers and working along it works.) Place seam side down on the baking sheet. Repeat with the other dough half, placing it 4" (10 cm) from the first roll.

Bake at 325 ºF (163 ºC) 25 minutes or until (very) lightly browned. Carefully transfer to a cutting board. (The rolls will not support their own weight; you must use a long spatula or slide them while on a liner.) Cool for five minutes.

With a serrated knife, cut into ½" (1.3 cm) slices. Put slices on baking sheet.

Bake at 325 ºF (163 ºC) 15 minutes.

Remove to wire racks and let cool. Turn the oven off.

Combine ingredients for glaze in a bowl:

Add water as needed, about 17 cm3 (1 T and ½ t). Stir until smooth. Drizzle or spoon over biscotti.

Cool completely.