It’s hard not to like these CannaChocolate Biscotti, especially with a cup of coffee and a few friends.
1-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons canna-butter
4 tablespoons regular butter
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
4 tablespoons chopped pecans
2 tablespoons chopped pitted dates
Heat oven to 340
In a large bowl combine the flours, cocoa powder, baking soda and salt.
In an electric mixture, beat the butters, sugar and the eggs for two minutes. Add the vanilla. Add the flours to the egg mixture and stir to combine.
Add chocolate, dates and pecans to the dough and mix well.
Divide into three pieces and roll each piece into a 6- inch log. Place a sheet of parchment on a baking sheet. Place the three logs of dough on the baking sheet. Flatten a bit. Bake for 28 minutes. Allow to cool.
When cool, carefully cut the rolls on the diagonal into ½ inch slices.
Lower oven to 325
Bake the individual slices on both sides for 6 minutes per side.
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