1. Heat oven to 375 degrees. Line a cookie sheet with foil. 2. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick. 3. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended. 4. Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2" wide opening (or use pastry bag fitted with a plain 1/2" round tip). 5. Pipe nine 12" long strips crosswise 1" apart on prepared cookie sheet. 6. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown. 7. Remove from oven. (Increase temperature to 400 degrees). 8. Let cool on sheet 1-2 min. 9. While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices. 10. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet. 11. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted. 12. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month. ---------------------------------------------------------------------------
Nutrition
Ingredients
