• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• #1. Preheat oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
• #2. Whisk the flour, sugar, baking powder, and salt together in a large bowl until combined.

  Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Set aside.
• #3. In a medium mixing bowl, whisk the 3 eggs, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together with a spatula until everything is just barely moistened.

  Note: Yes! It will be very crumbly, that's what you want!
• #4. On a lightly floured surface and with floured hands, knead the dough lightly until the dough is soft and slightly sticky, about 8-10 times.

  Divide the dough in two and place each half onto your parchment-paper-lined baking sheets.

  Shape each half into an 7-8 inch long slab or rectangle, patting down until each is about 1/2 inch thick.

  Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• #5 Bake in batches for 25 minutes, or until the top and sides of the biscotti slabs are lightly browned.

  Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.

  Once the slabs are cool enough to handle, cut each into 1 inch wide slices.

  Set slices cut sides upright, ¼ inch apart, on the baking sheets.

  Return to the oven to continue baking for approximately 7-8 minutes. Then you'l have to flip them all over, and bake the other sides for about 7- 8 minutes. T

  They will be slightly soft in the centers with harder edges.
• Remove from the oven and cool the biscotti for 5 minutes on the baking sheet.

  The biscotti becomes more and more crunchy as it cools!

CHOCOLATE DIP for BISOCOTTI

• Melt your white chocolate or chocolate chips in a double boiler, stirring constantly.

  Dip each cookie in the melted chocolate and place back onto the baking sheets. You can also sprinkle on nuts, or festive sprinkles, or chocolate flakes for even more tasty flavor!

  Allow chocolate to set in the refrigerator or at room temperature.