Biscotti is sorely underrated. This twice baked, biscuit-like cookie was a staple of my childhood, found at every family gathering, served with coffee and other desserts. One reason it likely dropped in popularity, besides the Stella D’Oro labor scandal, is that it’s not made by indie operations anymore, and mass produced doesn’t always taste as good, especially in the realm of Italian food.
Considering how simple biscotti are to make compared to other more complex Italian pastries, it should be everywhere! It’s baked and sliced versus shaped, piped, or rolled like more difficult items. They’re a cookie/cake hybrid, and if you let them dehydrate completely, their unforgettable crunch makes your caffeine break exponentially better. It doesn’t take much explaining to see why having some cannabis in this mix would also be a great daily dose — cookies are among the most popular edibles.
Pistachio Biscotti
Recipe adapted from Genius Kitchen
Estimated 14mg of THC per cookie
Ingredients
3 c Flour
1 ½ tsp baking powder
½ tsp salt
½ c brown sugar
½ c confectioners sugar
½ stick of unsalted butter, softened
4 Tbsp cannabutter*
1 tsp vanilla extract
½ tsp almond extract
Rind of ½ lime
1 cup pistachios
Instructions
Preheat your oven to 325 degrees and set up your workstation. Cream the butters and sugar together in a bowl with either an electric mixer or a wooden spoon. In a separate bowl, mix the dry ingredients together.
Stir in the zest and extracts into the butter mixture, and mix in one egg at a time, without overwhipping. Fold in the dry ingredients and continue until a sticky dough forms. Add the nuts and use either your hands or a wide spatula to do the a final fold, incorporating the nuts into the dough without kneading it too stiffly.
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Roll out on a baking mat or parchment into a log that’s roughly 4 inches wide, it will spread a bit more after the first bake. Place the mat on a cookie sheet and bake for 30 minutes, rotating halfway through.
Remove from the oven and allow the log to cool for 30 minutes. Slice on a sharp diagonal into a ½” strips, then arrange back on the cookie sheet. Bake these pieces for an additional 10 minutes, turning once.
Allow to cool overnight before sealing in a container, this will allow them to dry and harden much better, but if you want a hint of moisture, seal up right away after they’ve cooled. Serve with coffee, tea, or improve any dessert spread with these beauties.
*Cannabutter
Decarboxylate 2 grams of finely ground cannabis or .25 gram of concentrate. Put material in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and cool to use in recipes.
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Dip away to a whole new world, and don’t forget that pistachios can be the greatest of all nuts, especially when baked into a lovingly cut and crisped up biscotti toast.
