Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and granulated sugar until light. Beat in the eggs and 1 teaspoon of vanilla extract.

Gradually mix the dry ingredients into the wet ingredients until a dough forms.

Divide the dough into four portions and shape each into a long bone with slightly thicker ends. Place them on the prepared baking sheet.

Bake for 25 minutes until lightly golden. Remove from the oven and let cool for 10 minutes.

Slice each bone lengthwise into two thinner pieces if desired, then return to the oven for 10 more minutes to crisp.

While the biscotti cool completely, stir together the powdered sugar, milk, and remaining teaspoon of vanilla extract to make the icing.

Transfer the icing to a piping bag or zip-top bag with a small corner cut. Pipe lines and details to highlight the bone shapes.