Serving Size : 180
2 large eggs
1/2 cup sugar
1-1/2 Tablespoons instant coffee powder
1 cup flour
1/2 cup hazelnuts, chopped fine
Heat oven to 375 degrees. Line a cookie sheet with foil. Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick. Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended. 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). Pipe nine 12″ long strips crosswise 1″ apart on prepared cookie sheet. Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown. Remove from oven. (Increase temperature to 400 degrees). Let cool on sheet 1-2 min. 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. Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet. Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted. Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month.