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 sheet1-2 min.
While still warm, peel 1 strip at a time from foil, place on acutting 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.
“WONDERFUL! Lots of cutting involved but then worth the effort definitely! The best part is that it can be enjoyed in the days to come!I’ll say that “Its a beautiful thing and a joy forever and ever(that is, ofcourse, as long as it lasts once ready to eat!)”
“also great with dried fruits:cranberries, and pineapple.”