Preparation Steps

• In a mixing bowl, beat softened butter with granulated sugar until creamy. Beat in the eggs, espresso powder, and vanilla extract. Gradually add the all-purpose flour and baking powder, mixing until just combined. Fold in the caramel bits. The batter will be sticky.
• Divide the dough in half and form two 10x3 inch logs on a parchment paper-lined baking sheet. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes. Remove from the oven and let cool for about 10 minutes. Cut the logs into 1-inch slices and arrange the slices upright on the baking sheet. Bake for an additional 20 minutes, or until golden brown and crisp. Remove from the oven and cool completely before glazing.
• For the caramel glaze, whisk together the powdered sugar, vanilla extract, espresso powder, and heavy whipping cream in a small bowl until smooth. Drizzle or spread the glaze over the cooled biscotti. Allow the glaze to set, about 15 minutes, before serving.