Espresso and Lime

0 Preheat your oven to 350° and line a large baking sheet with parchment paper or silicone
1 In a large bowl, whisk 113 grams of room temperature butter with 110 grams of brown sugar and 100 grams of granulated sugar until fully combined 
2 Add 3 large eggs, 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract and whisk until smooth
3 Add 300 grams of all purpose flour, 50 grams of cocoa powder, 1 teaspoon of espresso powder, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix until just combined 
4 Fold in 3/4 cup of chopped chocolate, 3/4 cup of chopped macadamia nuts and 1/2 cup of dried cherries until evenly distributed 
5 Divide the dough in half and form 2 equal sized logs about 1 inch thick on a parchment or silicone lined baking sheet
6 Bake for 24-26 minutes or until set
7 Transfer the baked dough onto a cutting board and let it cool for 5 minutes 
8 Use a serrated knife to slice the logs into 3/4 inch strips and place back onto the baking sheet cut side down
9 Bake the biscotti for 5-7 minutes per side for softer biscotti, 10 minutes per side for traditional biscotti and 12 minutes per side for extra crisp biscotti (they will continue to crisp a little more as they cool)
10 Allow the biscotti to cool completely and store in an airtight container at room temperature for up to 3-4 weeks