the flour, baking powder and salt; set aside. In a mixer bowl, combine the butter, sugar and brown sugar. Beat on medium speed for 1 to 2 minutes until well mixed. Adding the eggs one at a time and the maple extract, continue beating for about 1 minute until smooth. By hand, stir in the pecans. Gently stir in the flour mixture just until the dough is blended. Divide the dough in half. On a lightly floured surface, roll and stretch each portion into a dozen x 4 cm smooth log. Place each log on the cookie sheet, about 8 cm apart. Bake for 25 to 30 minutes, or until the logs begin to crack. Cool the logs for 15 to 20 minutes. Reduce the oven temperature to 300 degrees. With a seratted knife, cut each log diagonally into 0.375 to 4 cm slices. Lay the slices, cut side down, on the cookie sheet. Bake, turning once, for 10 to 15 minutes, or until crisp and lightly golden brown on both sides. Place on cooling racks; cool completely. Glaze: In a small mixing bowl, combine the powdered sugar, butter, maple extract and enough milk to reach glazing consistency. Beat on medium speed for 1 to 2 minutes until smooth. Dip the top edge of the cooled biscotti in the glaze. Place the dipped biscotti on waxed paper-lined cookie sheets. Refrigerate for about 1 hour until the glaze is hardened. Store in an airtight container. Note: To toast pecans, spread evenly in a shallow baking pan. Bake at 350 degrees, stirring once, for 4 to 8 minutes, or until lightly browned. Cool completely. Penny Halsey (ATBN65B). ----