2 Eggs
1/2 Sugar
1 1/2 Instant Coffee
1 Flour
1/2 Hazelnuts


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.