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