Little-Bitty Coffee-Hazelnut Biscotti

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   ["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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.