In a mixing bowl, combine all biscotti ingredients save non-stick spray, almonds, and coarse sugar. Beat for 3 minutes.
Line two cookie sheets with wax/parchment paper. Spray paper with non-stick spray liberally.
Take half your batter and spoon onto one cookie sheet in a 3in x 8in rectangle. Try to make a uniform shape by spreading with spoon. Repeat with second half of batter on other cookie sheet.
Take coarse sugar and sprinkle liberally atop the biscotti doughs and then sprinkle almonds.
Place on oven for 20 minutes.
Remove from oven and allow to cool for about 5 minutes.
Slice into 1in strips or whatever your desired size of biscotti.
Change parchment paper and respray with non-stick spray.
Start pumpkin caramel before you place biscotti in oven.
Place biscotti back in oven on its side for 5 minutes.
Flip over biscotti, and return to oven for 5 more minutes. Place on rack to cool.
Directions for Pumpkin Caramel.
In a small pot (I prefer Corningware), place all ingredients. Cook on medium to high heat, stirring continuously.
I literally stir and stay posted in front of the oven, while I wait to flip the biscottis.
Your caramel should take about 20 minutes to reduce. Remember to stir, stir, stir. You will know it is finished when it is a thick softball stage.
Plates or even the kitchen counter, put down two strips of wax paper and sprinkle liberally with coarse sugar.
Dip each biscotti in about an inch while caramel is still rather hot. Place on wax paper to cool and allow to harden. You may place in fridge in so desired.
Optionally, sometimes after dipping in caramel, I will additionally dip in orange sprinkles for a really festive look. In the picture posted, I just sprinkled with additional coarse sugar, as I did not have orange sprinkles on hand.
After Pumpkin Caramel hardens, they are ready to serve.