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1
Preheat the oven to 350.
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2
Line 2 baking sheets with parchment paper for the biscotti.
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3
Spread the pecans on a rimmed baking sheet and bake for 10 minutes, or until lightly toasted and fragrant; let cool.
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4
In a medium saucepan, cook the butter over moderate heat until brown and fragrant, about 8 minutes.
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5
Pour the butter onto a rimmed baking sheet to harden.
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6
In a medium bowl, whisk the 2 cups of flour with the baking powder and salt.
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7
In another medium bowl, using an electric mixer, beat the browned butter with the sugar until combined.
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8
At low speed, beat in the eggs, 1 at a time, until incorporated.
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9
Beat in the vanilla.
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10
Gradually beat in the dry ingredients, then stir in the pecans.
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11
Gather the dough into a ball.
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12
Divide the dough in half.
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13
Shape each piece of dough into a 14-inch-long log on 1 of the baking sheets.
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14
Gently flatten the logs until they are 1 1/2 inches thick.
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15
Bake the logs for 25 minutes, or until golden and lightly cracked on top.
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16
Remove the logs from the oven.
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17
Using a serrated knife, cut the warm logs diagonally into 3/8-inch-thick slices.
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18
Arrange the slices on their sides on the baking sheets and bake for about 20 minutes, or until golden.
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19
Transfer the biscotti to racks to cool.
