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1
Filling: Place the fruit in a small saucepan and cover with about 1/3 cup water.
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2
Simmer 10-15 minutes on lowest heat, until fruit is slightly softened and most of the water is gone (if however, you need a bit more water to simmer, add a little at a time).
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3
Remove from the stove and cool about 20 minutes before pureeing the fruit (drained) in a food processor, 1- 2 minutes.
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4
Set aside.
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5
In a mixing bowl, with a paddle attachment, cream the sugar and butter well, about 3 minutes.
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6
Add the eggs, vanilla, orange oil and lemon juice and blend well, about 2 minutes.
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7
Fold in the cinnamon, salt, baking powder, most of the flour and oatmeal, nuts, and mix until dough is thick and soft and holds together.
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8
Add more flour if mixture is not stiff.
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9
Spread half of batter on a baking sheet, top with the fruit paste, and cover with remaining biscotti batter.
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10
Bake loaf for 40-45 minutes at 350*F. until just browned and firm to the touch.
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11
Cool loaf to room temperature.
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12
Cut loaf into diagonal slices, about one inch wide and return to baking sheet.
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13
Decrease oven temperature to 325 F / 165C.
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14
and bake cookies once more, to crisp, 15- 20 minutes.
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15
Enjoy!
