2In a mixing bowl, combine all biscotti ingredients save non-stick spray, almonds, and coarse sugar. Beat for 3 minutes.
3Line two cookie sheets with wax/parchment paper. Spray paper with non-stick spray liberally.
4Take 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.
5Take coarse sugar and sprinkle liberally atop the biscotti doughs and then sprinkle almonds.
6Place on oven for 20 minutes.
7Remove from oven and allow to cool for about 5 minutes.
8Slice into 1in strips or whatever your desired size of biscotti.
9Change parchment paper and respray with non-stick spray.
10Start pumpkin caramel before you place biscotti in oven.
11Place biscotti back in oven on its side for 5 minutes.
12Flip over biscotti, and return to oven for 5 more minutes. Place on rack to cool.
13Directions for Pumpkin Caramel.
14In a small pot (I prefer Corningware), place all ingredients. Cook on medium to high heat, stirring continuously.
15I literally stir and stay posted in front of the oven, while I wait to flip the biscottis.
16Your 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.
17Plates or even the kitchen counter, put down two strips of wax paper and sprinkle liberally with coarse sugar.
18Dip 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.
19Optionally, 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.
20After Pumpkin Caramel hardens, they are ready to serve.