Recipe: Cannabis Butter Chocolate Pistachio Biscotti

Sometimes, an infused cookie or brownie isn’t going to cut it. Perhaps you need something a little more sophisticated or something that could withstand dunking into a hot beverage on a cold day. If there’s a little ache in your bones to go with the late winter chill, chase them both away with these delicious medicated biscotti!

Cannabutter Chocolate Pistachio Biscotti


  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/3 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 ounces cannabutter, at room temperature
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup untoasted pistachios, coarsely chopped


Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa powder, and baking soda. Whisk in salt.

Cream the cannabutter and sugar until light and fluffy, 1-2 minutes, scraping down the sides of the bowl with a rubber spatula. Add each egg one at a time, scrape down the bowl, and mix well after each egg. Beat in the vanilla. Add the dry ingredients (along with the chocolate chips and pistachios) and then mix on low-speed until the dough is just combined.

Place the dough (it will be very sticky) onto a floured work surface and dust the top of the dough lightly with flour. Form the dough into a rough ball with your hands (if it’s still too sticky, dust with a bit more flour) and then cut the dough in half. Form the dough pieces into two short logs. Place the dough logs onto the baking sheet and work the dough into longer logs about 3/4-inch high and 2 inches wide.

Allow enough space for the logs to spread a few inches while they bake and then bake for about 35 minutes, until the dough feels firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes (no longer or they will be difficult to cut), then slice the logs on a diagonal bias into 3/4-inch slices using a very sharp knife (you can do this on the baking sheet if you are very careful). 

Place the biscotti cut side down onto the baking sheet and bake for 10 more minutes. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Best served with a warm beverage, like coffee or tea. These cookies were made for dunking. Makes 24 biscotti, one dose each. Enjoy!


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