Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
• Dissolve espresso powder in 1 tablespoon of hot water. Add to the wet ingredients and mix well.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide.
• Bake for 25-30 minutes, or until golden brown.
• Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
• Carefully slice each log into 1/2-inch thick slices. Place slices cut-side up on the baking sheet.
• Bake for another 10-15 minutes, flipping halfway through, until crisp.
• Let cool completely on a wire rack. Drizzle with caramel sauce before serving.