Mix dry ingredients (flour, sugar, salt, nuts and baking powder) in a bowl. In another bowl mix the milk with the eggs and the vanilla. Combine both mixtures until a compact mass is obtained, which does not stick to the fingers. If necessary add a little flour as.
Place the dough on a flat surface, make a roll with the dough 10 cm wide by 30 cm long (it does not have to be exact). Transfer the dough roll to a previously greased baking sheet and gently crush the dough against the tray. It should be about 2 cm thick.
Bake 25 to 30 min. Then remove from the oven (without turning it off) and let the cookie cool for 5 min. Then cut the dough into slices the width of your ring finger.
Place the slices on the baking sheet and bake for 15 to 18 minutes, turning them halfway through to brown on both sides. Remove the biscotti from the oven and allow to cool completely.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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