Praline Crisps

These yummy coffee go-togethers will give your guests an afternoon boost. Use decaf coffee beans if you want to serve them in the evening, after an elegant dinner.

PRALINE

3/4 cup sugar
1/4 cup coffee beans
1/4 cup walnuts

CRISPS

2 egg whites, room temperature
1¼ cups ground walnuts
3 tablespoons cornstarch, sifted
5 tablespoons powdered sugar, sifted

DIRECTIONS

For praline, lightly butter a baking sheet & line with foil or parchment paper. Butter the liner. Place the sugar, coffee beans & walnuts in a heavy 9" skillet over medium heat and stir occasionally. As the sugar melts, stir until it turns evenly gold in color. Remove from heat and pour immediately onto baking sheet. Cool completely and crush to a powder in a food processor. Yields about 1½ cups.

For crisps, preheat oven to 375°F. Line a baking sheet with foil or parchment paper and lightly butter the liner. Whisk the egg whites until foamy. In a separate bowl, blend the ground nuts, cornstarch & crushed praline. Stir just enough egg white into nut mixture, kneading lightly if necessary, to form a firm dough. Roll dough into quarter-size balls and coat with powdered sugar, shaking off excess. Moisten hands if they get too sticky. Place on prepared sheet and bake 15 minutes or until tops are cracked and puffed. Cool completely on wire racks and store in an airtight container.