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 350°F 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.