Preheat oven to 350.

Beat butter and sugar in large bowl.

Add eggs one at a time, until fully combined.

Add vanilla and 3 tablespoons bourbon, beating until smooth.

In a separate bowl, mix flour, baking powder, and salt.

Add flour mixture to wet ingredients and blend.

Stir pecans into dough.

Divide dough in half.

Shape each half into 10″ x 3″ rectangle, using floured hands.

Set each loaf 2″ apart on a baking sheet.

Bake for 30 minutes or until the dough is set.

Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.

Using a chef’s knife, cut the loaves into diagonal slices, 1/2″ thick.

Place slices on cookie sheet with the cut sides down; brush with 1 tablespoon bourbon.

Bake for 8 to 9 minutes.

Turn over slices, and bake for 8 to 9 minutes more.

Remove biscotti from oven, and allow to cool completely on a cooling rack.

Combine powdered sugar and bourbon, stir well.

Add milk one teaspoon at a time until desired consistency is reached.

Using a spoon coat top side of each biscotti with glaze.

Allow glaze to harden; then eat or store in a sealed container.