Blend or process nuts until fine.
Dissolve coffee and hot water in cup. Cool. Sift flour and sugar into
bowl, rub in butter. Stir in nuts, egg yolk, coffee mixture and enough
cold water to make a soft dough. Turn dough onto lightly floured
surface, knead lightly until smooth. Cover and refrigerate for 30
Roll 2 level teaspoon of mixture into a
ball, flatten slightly and place onto greased oven tray. Repeat with
remaining mixture, allowing about 4 cm between biscuits. Bake in
moderate oven for about 15 minutes or until lightly browned. Lift onto
wire racks to cool. Spread biscuits with icing and top with extra
Sift icing sugar into bowl, stir in
butter and combined coffee and water. Add a little more hot water, if
necessary to make spreadable.