Canna-Berry Pistachio Biscotti

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Canna-Berry Pistachio Biscotti
  • 25 mPrep Time
  • 45 mCook Time
  • 60 mReady In
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Step by step method

  • 1: Preheat your oven to 300 degrees F.

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

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

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

  • 5: Mix in your cranberries and nuts by hand.

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

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

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

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

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

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



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