Have you guys ever had those Trader Joe's mini chocolate biscotti? My goodness those things are the death of me! I can power through a whole box in one sitting. Well, not can, did this past weekend. So I decided instead of continuing to pay for something that had become an addiction why not figure out how to make it myself. And after I had read the ingredient list on the box (so easy!) I knew I could find a similar recipe. 

I tracked down this Williams-Sonoma recipe on their website that sounded almost identical to the TJ's ingredient list. The only thing I didn't have was hazelnuts so I used macadamia nuts instead (hey nuts are nuts right??). I also was too lazy to dip them in chocolate though that did sound disgustingly decadent. 

In the end these were ridiculously easy to make. If anything they just take a long time to bake (close to two hours) but they've been my yummy tea time snack all week so I'm not complaining!

4 oz. semisweet chocolate, coarsely chopped

1 cup firmly packed light brown sugar

1 3/4 cups unbleached all-purpose flour

1/3 cup unsweetened cocoa, preferably Dutch 

1 1/2 Tbs. instant espresso powder

1 tsp. baking soda

1/4 tsp. salt

3 eggs

1 1/4 tsp. vanilla extract

1/2 tsp. almond extract

1 cup macadamia nuts coarsely chopped

Preheat an oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.

In a food processor fitted with the metal blade, combine the chocolate and brown sugar and process until the chocolate is very fine; set aside. 

Sift together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In a large bowl, combine the eggs, vanilla extract and almond extract. Using an electric mixer set on medium speed, beat to blend. Reduce the speed to low and mix in the sugar and flour mixtures until a stiff dough forms, adding the macadamia nuts when the dough is about half mixed.

On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to the prepared baking sheet, spacing them well apart, and pat to even the shapes. Bake until almost firm to the touch, about 50 minutes (logs will spread during baking). Remove from the oven and let cool for 10 minutes. Leave the oven set at 300ºF. 

Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices 1/2 to 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet. Bake for 25 minutes. Turn the slices over and bake until crisp and dry, about 25 minutes more. Turn off the oven and let the biscotti cool completely in the oven with the door slightly ajar.

Store in an airtight container in the refrigerator for up to 2 weeks.

*Recipe adapted from Williams-Sonoma