Step 1

In a mixing bowl, beat butter with sugar until creamy. Bean in eggs, espresso powder and vanilla. Add flour and baking powder. Fold in caramel bits. Batter will be sticky.

Step 2

Divide dough in half and form two 10x3 inch logs on a parchment paper lined baking sheet. Bake in a 350 degree oven for 25 minutes. Remove and cool about 10 minutes. Cut into 1 inch slices and arrange slices upright in pan. Bake an additional 20 minutes. Remove and cool completely before glazing.

Step 3

For the glaze, whisk all the ingredients together until smooth. Spread onto cooled biscotti. Allow to set, about 15 minutes. Store in airtight container up to two weeks.

Step 4

ENJOY