Cream butter or margarine and sugar together. Blend in coffee; add flour gradually, and mix thoroughly. Chill dough. Roll out 1/2 inch thick, and cut into fingers. Dip fingers in egg white; then roll in finely chopped nuts. Place on ungreased baking sheets. Bake at 300° F 20 to 25 minutes. Cool; store in covered tin, with waxed paper between layers of cookies. Yield: about 4 dozen. Submitted by: B. Askew