Canna-Berry Pistachio Biscotti

By cannabisqueen  

April 5, 2017

This Biscotti goes perfect with a hot cup of coffee leaving you refreshed and relaxed...all at the same time !

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Keurig.ca

  • Prep: 25 mins
  • Cook: 45 mins

Ingredients

1/4 cup of canna-oil ( see our recipe )

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all-purpose flour ( canna-flour is optional for more potency- See our recipe )

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1 1/2 cups pistachio nuts

Directions

1Preheat your oven to 300 degrees F .

2In a large bowl, mix together canna-oil and sugar until well blended.

3Mix in the vanilla and almond extracts, then beat in the eggs.

4Combine canna-flour, salt, and baking powder and just gradually stir into egg mixture.

5Mix in your cranberries and nuts by hand.

6Divide dough mixture in half and two equal sized logs on a cookie sheet that has been lined with parchment paper.

7Wet your hands with cool water to handle dough more easily when it's sticky.

8Bake for 35 minutes in the preheated oven, or until logs are light brown.

9Remove from oven, and set aside to cool for 10 minutes and reduce oven heat to 275 degrees F.

10Cut logs on diagonal into 3/4 inch thick slices and Lay on sides on parchment covered cookie sheet.

11Bake approximately 8 to 10 minutes and allow to cool.

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