Little-Bitty Coffee-Hazelnut Biscotti

• 2 large eggs
• 1/2 cup sugar
• 1 1/2 tablespoons instant coffee
• 1 cup flour
• 1/2 cup hazelnuts, chopped fine

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.

eggs, sugar, coffee, flour, hazelnuts

Taken from www.food.com/recipe/little-bitty-coffee-hazelnut-biscotti-5134 (may not work)