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Recipe for fruit and nut croquants

Food styling/Sheryl Julian and Valerie Ryan; photo by Lane Turner/Globe Staff/Globe Staff

Makes 30

2eggs plus 1 extra white
2teaspoons vanilla extract
Finely grated rind
of 1 orange
¾cup sugar
2cups flour
1teaspoon baking powder
½teaspoon salt
¼teaspoon freshly grated nutmeg
Pinch of ground cloves
8ounces dried fruits and whole nuts (chopped apricots, dried cherries, raisins, slim wedges of dried figs, unskinned almonds, cashews, walnuts, skinned hazelnuts, macadamias, and pistachios)
Extra sugar (for sprinkling)

1. Set the oven at 350 degrees. Line a baking sheet with parchment paper.

2. In a bowl, combine the eggs and egg white, and vanilla. Beat with a fork until foamy.

3. In the bowl of an electric mixer, combine the orange rind and sugar. With fingertips, rub the mixture together until the sugar is moist. Add the flour, baking powder, salt, nutmeg, and cloves.

4. Set the bowl on the mixer stand. With the paddle attachment, if you have one, or the whisk, start mixing the dry ingredients on low speed to blend them. Pour in the eggs in a steady stream. Once the dough starts to come together, add the dried fruits and nuts and keep mixing until the dough cleans the sides of the bowl. Use a rubber spatula to mix the dry ingredients in the bottom of the bowl with the dough.


5. Spoon half the dough on one long side of the baking sheet, using your fingers to form it into a log that is 10 to 12 inches long and 2 to 2½ inches wide. The log will be rectangular, not domed, and rough looking. Shape the second log on the other side of the sheet in the same way, leaving space between the logs so they can spread during baking. Sprinkle them with sugar.

6. Bake the logs for 45 to 50 minutes or until browned and firm to the touch. Transfer the sheet to a cutting board and leave for 5 minutes. Using a serrated knife and a gentle sawing motion, slice the logs ½-inch thick. Transfer the slices to a rack to cool.

Adapted from “Baking Chez Moi”

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