Instructions: In medium bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks form; gradually beat in sugar until stiff and glossy. Coarsely chop 5 cookies. Fold chopped cookies, almonds and baking powder into beaten egg whites. Spread into greased 9-inch pie plate.

Bake at 350xF for 25 to 30 minutes until lightly browned. Cool completely on wire rack. In large bowl, with electric mixer at high speed, beat heavy cream and instant coffee until stiff; beat heavy cream and instant coffee until stiff; spread over pie. Halve remaining cookies; arrange around edge of pie. garnish with mint springs if desired. Chill until serving time.

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