Preheat the oven to 350°F. Line baking sheet with parchment. Spread walnuts in a single layer and toast for 8 to 10 minutes (or until a light gold brown).
Meanwhile, beat together the eggs, sugars, and maple syrup. Once combined, add the melted butter, and beat until smooth.
In another bowl, mix in the flour, baking powder, and salt. Add the dry ingredients to the wet, and mix until just combined. Lastly, add in the nuts.
Transfer dough to a parchment-lined baking sheet. Wet your hands with water, and shape into a 8″ x 16″ flat disc, about and 1″ thick. (wet hands prevent the dough from sticking to you)
Bake the biscotti dough for 25-30 minutes. It’s okay if the dough has not completely browned. Notice the bottom part is a bit darker than the top. You are going to bake this again, so it will be uniform once complete.
Remove from the oven, and cool for about 10 minutes.
Use a knife to cut the baked dough, slightly on the diagonal, about 1/2″ thick. Place the slices on their side (interior of the biscotti should face down) on the baking sheet.
Bake for about 20 to 25 minutes, until the biscotti’s cut sides are beginning to brown. Remove them from the oven, and cool. Enjoy right away or store in an airtight container.
OPTIONAL: For an added crunch or if you absolutely love your sugar, sprinkle with Demerara or Turbinado sugar prior to the first bake.