Jeweled Biscotti

2 cups flour
3/4 cup sugar
2 eggs
1/2 cup corn oil
2 tablespoons orange juice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup pecan pieces
3/4 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup dried apple, chopped

Place cranberries in sm. bowl, cover with boiling water, let sit 30 min, drain and pat dry
In a med.bowl mix flour,baking powder, baking soda, and salt
Stir in pecans, and all fruit
In a large bowl beat in eggs and sugar until thick.
Add orange juice and oil, mix well
Add dry ingredients, mix well
On a floured board, divide the dough in half and roll each half into a long roll about 2 inches in diameter and about 12 inches long.
Set the rolls on a baking sheet at least 3 inches apart
Bake at 350o for about 30 minutes, or until lightly browned
Reduce oven to 275o
Cool the rolls for 15 minutes Slice diagonally into 1/2 inch thick slices.
Lay the slices flat on the baking sheet and return to the oven for another 15 minutes. Turn the slices over and bake for another 15 minutes.
Cool on a rack.
Keep in a tightly covered tin.