Go Back
weed-biscotti
Print Recipe
No ratings yet

Sweet Vanilla Bean Weed Biscotti

Crispy, crunchy sweet vanilla bean biscotti infused with cannabutter.
Prep Time40 minutes
Cook Time45 minutes
Course: Dessert
Keyword: (Cannabutter)
Servings: 0 people
Author: Steph Van De Ven
Cost: 35+

Equipment

  • Measuring spoons
  • Measuring cups
  • Parchment Paper
  • Cookie Sheet/ Baking Sheets ( x 2 )
  • Oven
  • Spatula
  • Pastry Brush
  • Mixing Bowls
  • Pastry cutter or fork

Ingredients

  • 2 1/4 cup all purpose flour
  • 1 cup sugar try vanilla sugar, but granulated sugar is just fine.
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt
  • 1/4 cup Cannabutter ** COLD & CUBED **
  • 3 Large eggs
  • 1 tbsp Coconut oil melted
  • 2 tsp pure vanilla extract

EGG WASH

  • 1 large Egg
  • 1 tbsp Milk Mix egg and milk together in bowl.

CHOCOLATE DIP ( optional)

  • 1 bag your choice of chocolate chips
  • 1/2 cup Sprinkles, nuts or crushed candy canes

Instructions

  • #1. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
  • #2. Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined.
    Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside.
  • #3. In a medium mixing bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a spatula until everything is just barely moistened.
    Note: Yes! It will be very crumbly, that's what you want!
  • #4. On a lightly floured surface and with floured hands, knead the dough lightly until the dough is soft and slightly sticky, about 8-10 times.
    Divide the dough in two and place each half onto your parchment-paper-lined baking sheets.
    Shape each half into an 7-8 inch long slab or rectangle, patting down until each is about 1/2 inch thick.
    Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  • #5 Bake in batches for 25 minutes, or until the top and sides of the biscotti slabs are lightly browned.
    Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
    Once the slabs are cool enough to handle, cut each into 1 inch wide slices.
    Set slices cut sides upright, ¼ inch apart, on the baking sheets.
    Return to the oven to continue baking for approximately 7-8 minutes. Then you'l have to flip them all over, and bake the other sides for about 7- 8 minutes. T
    They will be slightly soft in the centers with harder edges.
  • Remove from the oven and cool the biscotti for 5 minutes on the baking sheet.
    The biscotti becomes more and more crunchy as it cools!

CHOCOLATE DIP for BISOCOTTI

  • Melt your white chocolate or chocolate chips in a double boiler, stirring constantly.
    Dip each cookie in the melted chocolate and place back onto the baking sheets. You can also sprinkle on nuts, or festive sprinkles, or chocolate flakes for even more tasty flavor!
    Allow chocolate to set in the refrigerator or at room temperature.