Cherry Cranberry Swirl Biscotti

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:

• 88 g dried cranberries (⅚ C)
• 190 g cherry preserves (⅝ C) (I use Bonne Maman.)
• ½ t ground cinnamon (2.5 cm³)

Measure into a bowl:

• 136 g bread flour (1⅛ C)
• 112 g cake flour (1⅛ C)
• (Alternatively, use 248 g all-purpose flour [2¼ C].)
• ¾ t baking powder (3.7 cm³)
• ¼ t salt (1.2 cm³)

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:

• ½ C butter (113 g, 1 stick), softened
• 133 g sugar (⅔ C)

Add:

• 2 large eggs (about 4 oz. or 114 g total, in shells)
• 1 t vanilla extract (5 cm³)

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:

• 86 g powdered sugar (¾ C)
• 1 T butter, melted (28 g, 15 cm³)
• 1 t almond extract (5 cm³)

Cool completely.