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1
Whisk flour, baking powder and salt in a medium bowl to blend.
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2
Set aside.
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3
Using an electric mixer, beat sugar and butter in a large bowl to blend.
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4
Beat in eggs 1 at a time, then liqueur and orange peel.
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5
Add flour mixture and beat until blended.
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6
Stir in pecans and chocolate.
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7
Gather dough together and divide in half.
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8
Wrap each piece in plastic and freeze until firm, about 20 minutes.
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9
Line a large baking sheet with parchment paper.
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10
Position rack in center of oven.
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11
Preheat oven to 350F.
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12
Using floured hands, form each dough piece into a 14 inch long, 2 1/2 inch wide log.
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13
Transfer logs to prepared baking sheet, spacing 2 inches apart.
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14
Bake until lightly golden, about 30 minutes.
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15
Transfer parchment paper with logs to a cooling rack.
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16
Cool for 20 minutes.
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17
Reduce oven temperature to 300F.
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18
Place 1 log on a cutting board.
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19
Using a serrated knife, cut log on a diagonal into 1/2 inch thick slices.
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20
Stand slices upright on a baking sheet.
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21
Repeat with remaining log.
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22
Bake biscotti until dry to the touch and pale golden, about 30 minutes.
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23
Cool completely on a rack.
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24
*This can be made 1 week ahead.
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25
Store in an airtight container.
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26
*
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27
**This recipe makes about 36 biscotti.
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28
**
