1 hour 15 minutes
– Caramels – Apple – Eggs – Dark brown sugar – Apple juice or cider – Vanilla extract – All-purpose flour – Salt – Baking powder – Cinnamon – Nutmeg – Allspice
Dice caramels into small pieces & set them aside. Dice apples finely & set them aside. In a stand mixer with the whisk attachment, whisk your eggs until foamy, add sugar ½ cup at a time until combined.
Add apple juice and vanilla. In a separate bowl, mix your dry ingredients. Add to wet ingredients. Gently fold in diced apple and caramels.
Cover a large cookie sheet with parchment paper. Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
Bake for 25-30 minutes, it's ready when edges just begin to turn golden brown. Remove from oven and slice the log into slices ½ to ¼ inch thick with a serrated knife.
Place cut cookies back onto the parchment-lined tray in a single layer. Bake an additional 20 minutes, flipping cookies over after 10 minutes.
Allow biscotti to cool and drizzle with remaining melted caramels To keep mess to a minimum leave biscotti on a parchment-lined tray, dip fork into caramel, and drizzle over cookies.