Coconut Truffle Biscotti

 

Coconut Truffle Biscotti

 

1 box Set to a Tea - Coconut Truffle Scone mix

3 tablespoons butter, softened

1/2 cup sugar, optional - 4 teaspoons Splenda or other

4 egg whites

2 teaspoons vanilla or any flavor of your choosing

1/2 cup any type chocolate chips, bits, nuts or candy

 

 

Preheat oven to 375 degrees.  In a small mixing bowl,

beat butter and sugar for about 2 minutes or until crumbly.

Beat in egg whites and extract.

Add scone mix to the butter, sugar and egg white mixture.

Stir in any additional chips, etc.

 

Press into a 9" square baking dish, coated with non stick cooking spray.

Bake 15-20 minutes or until lightly browned.

Remove from pan to a cutting board.

Cut biscotti in half using a serrated knife.

Then cut each half into 1/2 inch slices.

Place the slices cut side down on a baking sheet coated with non stick cooking spray.

Bake 8-10 minutes or until golden brown, turning once.

Remove fom pan to wire rack.

 

Dust with confectioner's sugar.

 

Enjoy with a cup of hot  Set to a Tea Coconut Truffle tea!

 

NOTE:  Coconut Truffle Tea

A blend of black tea with coconut pieces and chocolate bits!