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
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.