Gram Biscotti

gram Biscotti CALIFORNIA SAUCE CARTRIDGES – Live Resin High Terpene Exctract

Sauce and Pure Cannabis Extract

LEGION is committed to the environment, with a portion of California Sauce sales

going to reforestation programs to replant trees in areas affected by California wildfires.

Gram Biscotti

Biscotti – Indica

(Gelato 25 X Sour Florida OG)–

The taste of sweet cookie dough and subtle diesel fuel tones makes this the

indica of choice for keeping life carefree and tranquil.  Ideal for winding down

after a long day or for really dialing in the downtime on your weekend, Biscotti is

known for creeping up on you, so it is best to take it slow with this one.

Notes of sugar cookies with diesel fuel undertones

FOUNDED BY FARMERS DEDICATED TO YOU

– AUTHENTICITY: We are founded by farmers with 60+ years of cultivation experience.

– TERPENES: We list the top terpenes and their percentages on the back of every package

to better cater to your individual needs.

– HEAVY METALS: We never have heavy metals in our products.

– ENVIRONMENTAL STEWARDSHIP: LEGION donates a portion of every California

Sauce cartridge/pod sale to One Tree Planted.

1. Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.

2. Step 2

   Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1¼ inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.

3. Step 3

   Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into ½-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.