Orange Candied Fruit Biscotti

The aroma of citrus blends with the succulent candied fruit in this biscotti cookie especially appropriate for the holidays.

Yield: 3 dozen

Active time: 20 minutes

Start to finish: 1³/₄ hours

2 cups all-purpose flour

1 cup whole-wheat pastry flour

1 cup granulated sugar

2 teaspoons baking powder

¹/₄ teaspoon salt

¹/₂ cup smooth unsweetened applesauce

¹/₄ cup orange marmalade

4 tablespoons soy margarine, melted

1 tablespoon grated orange zest

¹/₂ teaspoon pure vanilla extract

1 cup chopped candied fruit

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, and salt in a mixing bowl. Whisk well. Add applesauce, marmalade, margarine, orange zest, and vanilla. Beat until stiff dough forms. Fold candied fruit into dough.

3. Form dough into two logs (3 inches wide) on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

4. Place logs on a cutting board. Cut logs on a diagonal into ¹/₂- to ³/₄-inch-thick slices using a sharp, serrated knife. Arrange biscotti, cut side down, on the baking sheet. Bake for 15 minutes, or until pale golden. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.

Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.

Variations:

Substitute ³/₄ cup dried cranberries and ¹/₄ cup chopped pistachio nuts for the candied fruit.

Add 2 tablespoons finely chopped crystallized ginger to the dough.

Applesauce is frequently used in vegan baking to provide moisture, and it really should be smooth so that it won’t change the texture of the finished cookies. If what you have on hand is chunky applesauce, puree it in a blender until it’s smooth. If you want just a small amount you can even buy a jar of baby applesauce.