Gradually add brown and white sugar, beat for three minutes until fluffy.
Add eggs and vanilla sugar one by one.
Sift into the mass of flour with baking powder and salt.
Knead the elastic dough.
Divide the dough into 4 equal parts, wrap in film and send to the refrigerator overnight, and can be 2-3 hours, if little time.
Prepare the chocolate filling. In a saucepan, pour the condensed milk and, stirring constantly, melt the chocolate in it over medium heat.
Remove from the stove, add walnuts.
Divide the chocolate mass into 4 parts and cool to room temperature (to be a little warm).
Preheat oven to 180 degrees. Oil the baking paper and place it on a large baking sheet.
Remove the first portion of the dough from the refrigerator. Roll the dough into a rectangle on the floured parchment.
part of the chocolate filling spread in the middle of the rectangle.
Fold the edges of the rectangle from the dough so that it completely covers the filling, pinch the seam.
Lifting the paper, shift the resulting sausage on a baking sheet, seam down. Form another sausage from another portion and place 5 cm from the first.
Bake these two sausages for 20-22 minutes until the dough is browned at the edges.
Remove and allow to cool slightly.
Cut them diagonally, you can directly on the baking sheet.
Don't worry if the biscotti starts to crumble slightly when you slice them, use the sharpest and longest knife in the house if possible.
Very gently flip the biscotti.
Put it back in the oven for 10 minutes. After, when they cool down, sprinkle with powdered sugar.
Enjoy your tea!!!)))