3/4  c             pecan pieces
   1 1/4  c             all-purpose flour
   1 1/2  tsp           baking powder
     1/4  tsp           salt
     1/4  c             softened unsalted butter -- (2 ozs.)
     1/4  c             sugar -- + 2 tbsp
     1/4  tsp           vanilla
   1      lg            egg
   1      tsp           orange zest
Heat oven to 350F.  Place the pecans in a 9-inch pie pan and toast in the
oven for 5 to 7 minutes, or until the pecans are deep brown and glossy. 
Watch carefully so the pecans don't burn. Chop the pecans finely and set
aside.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, combine the butter and sugar. Using an electric mixer,
beat on medium speed until light and fluffy. Beat in the vanilla, egg and
orange zest. Fold in the dry ingredients and nuts; mix until thoroughly
blended.
Line a baking pan with parchement paper or aluminum foil. Form the dough
into a 3-by-12 inch strip. Mound the dough up slightly in the center of the
strip so that the sliced biscotti will be slightly thicker in the middle.
Bake on the middle rack for 18 to 20 minutes, or until lightly golden.
Remove the pan from the oven and let the cookie loaf cool for 10 minutes.
Reduce the oven temperature to 300F.
Either on the pan or on a cutting board, slice the loaf of dough diagonally
into scant 3/4-inch-thick slices. You should have 12 to 16 slices. Turn the
slices so that a cut side is down. Spread the slices evenly on the pan.
Return the pan to the oven and bake for 20 minutes, turning the cookies
over halfway through baking. Turn off the oven and let the cookies cool for
1 to 2 hours in the oven with the heat off.  They should be quite crisp.
Store in an airtight container.