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Cranberry Swirl Biscotti

Ingredients

• Filling
• 2/3 cup dried cranberries
• 1/2 cup cherry preserves
• 1/2 teaspoon cinnamon
• Dough
• 2/3 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cup flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Glaze
• 3/4 cup confectioners sugar
• 1 tablespoon milk
• 2 teaspoon melted butter
• 1 teaspoon almond extract

Directions

In a food processor, combine the filling ingredients. Process until smooth
In a large bowl , cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the dry ingredients well. Divide the dough in half. On lightly floured board, roll each portion in 12 x 8 inch rectangle. Spread half the filling over each dough and roll up jelly roll style, starting with the short side.
Place each roll, seam side down, 4 inches apart on greased baking sheet. Bake at 325 for 25-30 minutes.
Carefully transfer to cutting board and cool for 5 minutes. With a serrated knife, cut each log into 1/2 inch slices. Place them on greased baking sheet and bake15 minutes or longer until centers are firm and dry. Remove to wire rack. Glaze while warm.