Preheat oven to 300 degrees.

Spread chopped pecans on a baking sheet and toast for 15 minutes in the oven, stirring once.

Turn off the oven and remove the toasted pecans, set aside.

Combine flour, baking powder, and salt in medium bowl.

In a stand mixer with the paddle attachment cream butter and sugar until fluffy, 2-3 minutes.

Add in eggs one at a time scraping the sides of the bowl after each addition.

Add in the Grand Marnier and orange peel and mix until combined.

Slowly add in the flour mixture and beat just until combined.

Fold in pecans and chocolate chips.

Divide the dough in half and wrap each half in plastic wrap. Place in the freezer for 20 minutes to firm.

Meanwhile preheat oven to 350 degrees.

Flour your countertop and remove the logs from the freezer. Form each log into 14 inches long by 2-3 inch wide logs.

Transfer the logs to a baking sheet lined with parchment paper.

Bake for 30 minutes or until golden brown.

Remove from the oven and allow the logs to cool for 20 minutes.

Reduce the oven temperature to 300 degrees.

Using a serrated knife cut the logs into 1/2 inch thick slices.

Place the biscotti slices upright on the same baking sheet you used before.

Bake for 30 minutes or until golden brown.

Allow the biscotti to cool completely on cooling rack.