reheat the oven to 350 degrees F.

In a medium (2 qt) mixing bowl, using an electric mixer or wire whisk, beat the egg and sugar until fluffy and light Add the vanilla, baking powder, salt and cinnamon and beat well. Stir in flour. When flour is incorporated, stir in walnuts and butterscotch chips.

Transfer the dough to a baking sheet lined with parchment and shape into a log about 7 inches by 2 ½ inches. Smooth the top and bake at 350 for 25 minutes. Remove from oven and let cool for about 5 minutes or until it’s cool enough to handle.

Reduce oven heat to 325 degrees F.

Cut the logs crosswise on the diagonal into ½-inch thick to ¾ inch thick (will vary depending on where nuts are) slices. Stand the biscotti on the cookie sheet and bake for 20-25 minutes. Transfer to a rack to cool.

This makes about 16 biscotti