Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. 

Add the softened butter, light brown sugar, and maple syrup to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes. 

Next add the eggs and vanilla. Mix until well combined– the mixture may look curdled but don’t worry! 

Add the flour and baking powder. Mix just until no large lumps of flour remain. 

Add the pecans and gently fold them into the biscotti dough. 

Transfer the dough to the prepared baking sheet and shape it into a log (10” long, 3” wide, and 1” tall). 

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” 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. Store at room temperature for up to 10 days.