|Preheat oven to 350°. Line a large baking sheet with parchment or Silpat.
Beat the eggs, brown sugar, baking powder, salt, and vanilla until creamy. The mixture should be thick like pancake batter. Decrease mixer speed and add flour, cinnamon, cinnamon chips, and pecans. Mix just until blended.
Place dough on baking sheet. Shape into a log about 14 inches long, 2 & 1/2 inches wide, and 3/4 inches thick. Smooth the top and sides with a wet dough scraper.
Bake for 22 to 25 minutes. Reduce oven temperature to 325°.
Let cool on the pan for 5 to 15 minutes. Then, spray lightly with room-temperature water, covering the sides and the top, to make slicing easier. Wait 5 minutes, then slice the biscotti into 3/4-inch slices. Slice on the diagonal to yield longer biscotti. Be sure to slice straight up and down so the slices will not topple over during baking. Place sliced pieces on lined baking sheet, allowing about 1/2 inch between them.
Bake for 22 to 25 minutes. Remove from oven and transfer to a rack. After the biscotti have cooled, they can be stored in an airtight container for 2 weeks.