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1
Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
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2
Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
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3
Set aside.
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4
Finely chop the remaining nuts by hand and set them aside in a small bowl.
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5
Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
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6
Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
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7
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
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8
Adjust one oven rack so it is in the center position.
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9
Preheat the oven to 350u00b0F.
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10
Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
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11
Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
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12
Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
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13
Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
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14
Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
