If just the name of this recipe doesn't make you want to bake this biscotti, then let me further convince you.
I've made biscotti before. First time, it was just "eh". Don't get me wrong, I still ate it (because who is going to let a biscotti go to waste, am I right?), but with stale coconut flakes and no butter or oil, the recipe fell flat and didn't turn out to be that big of a hit.
The second time I made it, I tried making a "mexican chocolate biscotti". I was so excited and popped it in the oven to work its magic and thought to myself, "they'll be fine. Biscotti don't burn, I'll go out in the hot tub for a little bit while they bake". Boy oh boy, was I WRONGGG. They were inedible.
So. Here I am. Adamant that when they say, "third time's a charm", they mean it. I altered the "mexican chocolate biscotti" recipe, added more chocolate and put in some heavenly macadamia nuts. It made about 25 biscotti and my parents and I finished them, the three of us, in one night. So.... MAKE. THIS. BISCOTTI. —natalie
Preheat the oven to 350 degrees and cream together the butter and sugar.
Add the eggs and vanilla, and then scrape down the sides of the bowl.
Add the flour, one cup at a time, and then add in the cocoa powder, baking powder, and salt.
Roughly chop the macadamia nuts (I liked them to be bigger pieces so you can really taste them. Plus they made the biscotti look really scrumptious!) and chop the bittersweet chocolate chips. Add the nuts and chocolate and stir.
Let the biscotti cool (I popped them in the fridge for 10-15 minutes to speed up the cooling process).
Once cool, cut into 3/4 inch diagonal slices with a serrated knife, place on the baking sheets, and bake 8-10 minutes on each side.
Let cool, and heat up about 1/4 cup of chocolate chips with a tablespoon of canola oil and melt in the microwave on high for about a minute. Drizzle on top of the biscotti, or dunk half the biscotti in if you're truly brave! Let the chocolate harden and then ENJOY.