Biscotti Dough

Biscotti Dough is a hybrid selection from Biscotti credited to Cannarado Genetics. Known for woody, nutty aromatics.

Biscotti Dough is a hybrid phenotype selection from the Biscotti line, credited to Cannarado Genetics. In breeding programs, it has served as a parent line for Almond Mochi and Durban Biscotti. Photoperiod cuts typically finish flowering in 8–10 weeks (~56–70 days) under indoor or greenhouse lighting.

Aroma and flavor

Jars of Biscotti Dough are most often described as showing dry cedar and wood and toasted, nutty warmth. As with any flower, harvest timing and curing conditions determine how prominently those aromatics carry from the jar to the palate.

Reported effects

Consumers commonly report an upbeat, cheerful mood, a noticeable appetite boost and heavier evening drowsiness, making Biscotti Dough a frequent pick for evening unwinding or unhurried downtime. The most commonly noted downsides are dry mouth.