Did you know that infused cooking and edibles is one of the fastest growing Cannabis Communities in the world of Marijuana?
With Christmas barely a day away, you'll want to curl up in your best pajamas, brew yourself some tea and snack on some home-made Christmas treats. Today, we're featuring a super-tasty Cannabis infused recipe created by our dear friend, Wellness Coach and Edibles Instructor, Emily Filomena. Emily is a very cherished member of the New Mexico Cannabis Community, and we're honored to have her share one of her recipes with our readers today!
One thing everyone loves during the Holiday Season is cookies, so today we're going to make Chocolate-Dipped Infused Almond Biscotti!
This is a tried and true recipe, and one of our favorites, and don't worry, we've gone ahead and transcribed it here on this blog for you to follow along!
Emily's Infused Chocolate Dipped Almond Biscotti
1 1/4 cup Whole, Raw Almonds
2 cups + 1 tbsp Flour (almond or rice flour are recommended for folks with gluten allergies).
1 tsp Baking Powder
1/2 tsp Salt
1/4 cup Cold Canna-butter (Can use Ghee, Coconut Oil, or other solid, refrigerated oil)
3 Large Eggs
1 tbsp of Melted Canna Oil -Coconut, Vegetable or Ghee are work great!
1 tsp Vanilla Extract
8 ounces Semi-Sheet or Dark Chocolate, coarsely chopped or chips.
Egg Wash: 1 Large Egg beaten with 1 Tbsp Milk
Start by coarsely chopping almonds in food processor or by hand. Create one cup of coarsely chopped almonds and set aside 1/4 cup of more finely chopped almonds. You'll use these for sprinkling/decorating your biscotti later.
Preheat oven to 300*F and toast 1 cup chopped almonds for approximately 15 minutes -stir two-three times during toasting to prevent to ensure almonds toast evenly.
Meanwhile, combine dry ingredients in a large bowl. Cut in cold Canna-butter until mixture is crumbly. Toss in the toasted almonds.
In a medium bowl, whisk together the wet ingredients. Pour into flour/butter mixture and gently mix with wooden spoon, use your hands or a spatula until everything is just barely "moistened" (everyone's favorite word!).
On floured surface, knead the dough approximately 8-10x. DO NOT OVERWORK! Overworking the dough will destroy the biscotti texture.
Using floured hands, form two logs 8-10 inches long. These should look like rounded loaves.
Brush the tops and sides with egg wash. Bake for 22-25 minutes or until tops & sides are lightly browned! Remove from oven (but leave your oven on).
Allow to cool until you can tenderly handle the biscotti (this is usually 10 minutes or so). Once cool enough to safely handle, cut each log into 1 inch thick slices.
Set slices upright with space between on baking sheets. Place back in oven for 7-9 minutes on each side.
Remove from oven & allow to cool for 5 min -Transfer to wire rack to cool completely before dipping in your deliciously infused chocolate!
To infuse Chocolate - Place chocolate in double boiler on stovetop. For 8 ounces chocolate use 1/4 cup medicated ("infused") coconut oil.
Optional: Sprinkle Kief into mixture if you desire extra potency. Melt down 5 oz of chocolate with the coconut oil. Once completely melted, remove from heat & stir in the remaining 3 ounces of chocolate until it melts in *This is known as "tempering the chocolate" as it creates a nice "snap" to it.
11. After all the chocolate melts down, dip the tips or edges of your biscotti into the chocolate & sprinkle with remaining chopped almonds.
Let set for 1/2 hour and ENJOY!
A word from Emily Filomena: As a massage therapist, patient, and self-taught Cannabis Wellness consultant, I have been able to experience the benefits (of Cannabis), see how it benefits others and expand people’s knowledge and awareness. Cannabis can heal and offer whole body benefits without so many of the life changing and detrimental side effects. Pain relief doesn’t have to come with damage to the liver or kidneys.
Want to know more about Emily, Canna-butter or Cannabis cooking? Well, you can meet her and learn more about infused Cannabis options at our Medical Cannabis Symposium in February! Be sure to check out our Symposium and don't miss your chance to expand your Cannabis and Culinary knowledge!