Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Mix together flour, malted milk powder, baking powder, and salt.
In a mixing bowl, using an electric mixer, beat together softened butter and sugar until creamy, then beat in eggs, scraping side of bowl often. Stir in vanilla, then stir in flour mixture to form a stiff (and malt-y smelling!) dough.
Turn dough out onto baking sheet and divide it into 2 equal parts.
Dampen hands and form each dough section into a log about 7 inch long. The logs should be around an inch high and a little less than 3 inches wide. Space the logs about 4 inches apart to allow room to spread. NOTE: It's best to shape dough directly on the baking sheet so that you don't have to move the logs.
Bake logs for 25 minutes or until slightly firm to the touch.
Reduce oven heat to 300 degrees F.
Carefully transfer biscotti logs (just lift the parchment) to a cutting board, and cut slightly on the diagonal to make ¾ inch slices. For this biscotti, a non-serrated knife works best, and use a one cut motion rather than a sawing motion.
Carefully transfer biscotti back to baking sheet and lay them on their sides.
Bake for about 20 minutes, flipping halfway through