Photography by Eva Kolenko
Matcha, Lemon and Pistachio Nut Biscotti
Matcha is an acquired taste for some, but combine it with lemon zest and toasted pistachios and you’ll make converts. Be careful not to mindlessly snack on these.
- 1½ cups shelled pistachios
- 3½ cups flour
- 1 teaspoon baking powder
- 3 tablespoons matcha powder, divided use
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup cannabis-infused sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 cup white chocolate chips
Place a dry cast-iron skillet over medium-high heat and add pistachios. Stir for about 2 to 4 minutes or until lightly toasted; set aside. In a small bowl, stir together flour, baking powder, 2 tablespoons matcha and salt; set aside.
Using an electric mixer, beat together the butter on high until light and fluffy. Lower mixer speed to medium and beat in the sugar, followed by the eggs, lemon zest and lemon juice. Scrape down the bowl, reduce mixer speed to low and mix in dry ingredients just until combined. Stir in toasted pistachio nuts until evenly distributed.
Transfer dough to a lightly floured surface and divide in half. Roll each half into a log 10 inches long by 3 inches wide, by 1 inch tall. Place logs onto an ungreased baking sheet and bake in a preheated 350 F oven for about 30 minutes or until bottoms are beginning to brown. Cool for 10 minutes.
Transfer dough logs to a cutting board and use a serrated knife to slice each log, on the diagonal, into 12 cookies. Place the cookies, standing upright, back on the cookie sheet and return to the oven until they dry out, about 15 minutes. Cool completely on a rack. Melt the white chocolate with 1 tablespoon matcha and dip half of each biscotti and place onto a parchment-lined sheet pan. Allow the chocolate to set before storing in an airtight container. Each cookie has about 14 mg THC, based on a 10 percent strain
Recipes by Cheri Sicard.