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Method:
Blend the walnuts until finely ground.
Beat margarine, essence and sugar in a small bowl until light and
fluffy. Add in walnuts and flour and stir well.
Spoon the mixture into a piping bag
fitted with fluted tube. Pipe 1.2 inch lengths of mixture about 1 inch
apart onto greased baking trays. Bake in moderate oven for about 15
minutes or until lightly browned. Cool on wire racks.
To make coffee cream, beat cheese and
sifted icing sugar in a small bowl until light and fluffy. Beat in
combined coffee and water.
Spoon coffee cream into piping bag
fitted with fluted tube. Pipe onto half the biscuits, top with
remaining biscuits.
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