Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and maple syrup on medium speed until light and fluffy, about 2 minutes.
½ cup unsalted butter, ½ cup brown sugar, ⅓ cup pure maple syrup
Add the eggs and vanilla and mix until well combined– the mixture may look curdled, but don’t worry!
2 large eggs, 1 teaspoon pure vanilla extract
Add the flour and baking powder. Mix just until no large lumps of flour remain.
2½ cups all-purpose flour, 1 teaspoon baking powder
Add the pecans and gently fold them into the biscotti dough.
½ cup roughly chopped roasted salted pecans
Transfer the dough to the prepared baking sheet and shape it into a 10x3-inch log (about 1 inch thick).
Bake the biscotti for 25-28 minutes, or until the exterior is golden brown.
Remove the biscotti from the oven and carefully slice the log horizontally into 1-inch pieces– I recommend a serrated bread knife!
Place the biscotti cut side down onto the baking sheet and return the pan to the oven for an additional 15 minutes, or until the biscotti are golden brown.
Allow the biscotti to cool completely and then transfer them to an airtight container.