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1
Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray.
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2
Line the bottom of the pan with parchment paper.
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3
Prepare all the chopped fruits and candied orange peel, and set aside.
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4
For the cookie:
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5
Whisk the flour, baking powder and salt in a bowl.
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6
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes.
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7
Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
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8
While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
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9
Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes.
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10
Cool completely, about 45 minutes.
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11
Meanwhile, prepare the fruit:
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12
Whisk the cornstarch and sugar together in a small saucepan.
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13
Whisk in orange juice until mixture dissolves.
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14
Stir in the fruits and candied orange peel.
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15
Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back.
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16
Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
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17
Spread fruit evenly over the top of the cooled crust.
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18
Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
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19
Cut, using an oiled knife, into 24 bars.
