Preheat oven to 350.

Beat butter and sugar in bowl of stand mixer on speed 2 for 3 minutes.

Add eggs one at a time, beating until smooth.

Stir in vanilla extract.

Slowly add flour, baking powder, salt, and cinnamon, mixing until combined.

Stir diced apple into dough.

Divide dough in half.

Shape each half into 10″ x 4″ rectangle, using floured hands.

Set each loaf 3″ apart on a parchment paper-lined baking sheet.

Bake for 30 minutes or until the dough is set.

Leaving the oven on, remove the baking sheet from the oven, and cool biscotti loaves for 15 minutes on cookie sheet.

Using a chef’s knife, cut the loaves into diagonal slices, 3/4″ thick.

Place slices on cookie sheet with the cut sides down. Bake for 12 minutes.

Turn slices over, and bake for 12 minutes more.

Remove biscotti from oven, and allow to cool completely on a cooling rack.

Combine caramel chips and shortening in a small bowl.

Microwave on high in 15 second increments, stirring after each, until fully melted.

Using a spoon, coat one side of biscotti with caramel.

Return to parchment paper to allow coating to harden.*