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Cannacini

Recommended amount of hash: 2 g; makes around 60 pieces

approximately 0.03 g per piece

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150 g
Butter
2 g
Hash
100 g
Powdered sugar
2
Pinches of salt
1 Tablespoon
lemon juice
2 Tablespoons
vanilla
sugar / vanilla extract
2
Eggs
300 g
Flour

gluten free:

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200 g
ground almonds
100 g
cornstarch

For garnishing:

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200 g
shaved almonds; or whole almonds
1
egg yolk and 1 tablespoon of water, stirred together
2
Sheets of baking paper

Heat up 50 g of butter. Warm up the hash, crumble it, and dissolve it as finely as possible into the butter. Knead the grass butter in with the rest of the butter. Add the sugar, spices, and egg. Stir it all together well. Finally, work in the flour.

Split the dough into two pieces. Roll the pieces into two long sausages, each with a diameter of about 3.5 centimenters. Lay the rolls on baking paper. Brush their outsides with the egg. Spread half of the shaved almonds evenly onto the rolls. Pack them tightly in the baking paper and let them set at least one hour in a cool place.

Preheat the oven to 200 degrees Celsius.

Now cut the rolls in slices about one centimeter thick. Lay the slices on the baking paper and put it on a baking sheet. Bake on the middle rack for 10 minutes or until golden-brown.