If just the name of this recipe doesn't make you want to bake this biscotti, then let me further convince you. <br /> <br />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. <br /> <br />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. <br /> <br />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.

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