CARAMEL APPLE MANDEL BROT (Mini Biscotti)
1/2 cup (1 stick) butter, softened ……....................……………. 1 cup sugar **
2 eggs …………….......................……………………………………. 1 tsp caramel extract
1 tsp vanilla extract …………………………….....................……. 2 cups all-purpose flour
1 tsp baking powder.................................................................... 1/2 tsp. cinnamon
1 tsp. caramel syrup or ice cream topping (with sugar or sugar-free)
1 envelope Alpine apple cider mix (with sugar or sugar-free)
**NOTE: for sugar-free, substitute 1 cup of regular white Splenda (not baking blend) and increase baking powder to 1-1/2 tsp.
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Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. Add eggs, apple cider mix, cinnamon, caramel syrup and extracts; mix well. Stir in flour and baking powder. (Mixture will be very stiff)
Form dough into 3 thin loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). Bake about 17-20 minutes & remove.
Slice into 1-1/2” slices while hot, and flip onto their sides. Return to oven and bake another 7-10 minutes. Cool and drizzle or spread with glaze. Since there were cracks in here, I made sure to drizzle the glaze over the cracks! ** Makes about 4 doz. slices.
CARAMEL GLAZE: Put about 3/4 cup powdered sugar into a small bowl (for sugar-free, use 1/2 cup regular white Splenda plus 1/4 cup cornstarch). Add about 1 tsp. caramel syrup and a quick shake of cinnamon. Then, whisk caramel flavored liquid coffee creamer (sugar or sugar-free, but could also use milk) 1 tsp at a time, until thick, smooth and barely drizzles from a spoon (you may need up to 2 TB liquid ~ adjust consistency by adding more sugar and/or liquid, as you whisk).