Preparation

• Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.
• In a large bowl, whisk the flour with the sugar, baking powder, and salt to combine. Put a bit of the flour mixture in a small bowl, add the orange zest, and rub the zest into the flour to keep it from clumping. Stir the coated zest and the pecans into the rest of the flour mixture.
• In a small bowl, whisk the eggs with the olive oil, orange juice, and liqueur until well blended. Pour into the center of the flour mixture. Stir with a wooden spoon until the dough is blended. The dough will be very sticky.
• Dump the dough onto a heavily floured work surface and divide into six equal portions. Roll each portion into a log that’s 12 inches long, dusting with flour along the way to keep the dough from sticking. Set the logs about 3 inches apart on the prepared baking sheets and then press gently to flatten each log so that it’s 1-1/2 to 2 inches wide.
• 烘烤直到原木变成金色，顶部在中心附近相当坚固，在22到25分钟内，旋转床单并在10分钟后切换其位置以确保烘烤。将床单放在架子上，直到原木很酷，可以处理20至30分钟。将烤箱放在350°F。
• 将原木转移到切菜板上，并使用锯齿刀将它们在尖锐的对角线上看到切成1/2英寸厚的切片。将切片放在烤盘上，将它们平放在切碎的一面。将烤盘放回烤箱，烘烤比斯科蒂大约6分钟。将比斯科蒂翻过来，旋转烤盘并切换其位置，然后烘烤直到比斯科蒂（Biscotti）变成金色，再过8至10分钟。
• Let cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely (the biscotti will get crisp as they cool).
• Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.