Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, whisk together oil, sugar, and brown sugar until well combined.

Add eggs one at a time, whisking well after each addition until fully incorporated.

Add flour, salt, vanilla, and baking powder; mix until a thick batter forms.

Add pecans and mix to combine.

With wet hands, form batter into two rectangular logs on a lined baking sheet. Bake in preheated oven for 20 minutes until golden brown.

Remove logs from the oven and allow to cool for 10 minutes, keeping the oven on.

Cut logs into slices and lay flat (on their sides) on the baking sheet. Return to the oven for five minutes. (The biscotti will continue to get crunchy as they cool.)

Combine all ingredients until it forms a paste the consistency of pancake batter. If the mixture is too thick, you can add a bit more orange juice to thin it out. If it’s too thin, you can add confectioners’ sugar to thicken it.

Place biscotti back in the upright position and drizzle generously with icing. Allow glaze to harden before handling or packaging.