​Preheat oven to 350° F. Combine chopped dried fruits with orange juice in a small bowl. Toss to coat. Heat on medium heat in microwave for 20 to 30 seconds. Fruit should warm and appear “puffed” but not burst. Stir again and set aside. In a large bowl, combine sugar, lemon zest and orange zest; mix well. Reserve about 2 tablespoons of the mixture to use as a topping later. To the sugar mixture in large bowl, add the egg and egg white, butter and lemon extract. Use electric mixer to beat until thick and pale, about 5 minutes. In a small bowl, sift together the flours, baking powder, cinnamon and baking soda; add ½ to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in dried fruit and any excess juice and pecans. Turn dough onto lightly floured surface.

Roll into 2 smooth 9-inch logs. Scatter the reserved sugar mixture over the top, pressing down lightly. Place logs on a parchment-lined, large insulated baking sheet. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes. Using a very sharp knife, cut the logs on a slight diagonal into 1-inch-wide slices. Place cut sides down on same baking sheet. Reduce oven temperature to 300° F. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Place in a resealable plastic bag and gently toss with powdered sugar to form a light coating on the cookies.