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1
Heat oven to 350F and lightly butter and flour a large baking sheet.
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2
Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
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3
Mix the flour, baking powder and salt in a medium bowl, set aside.
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4
Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
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5
Beat in the egg mixture.
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6
Gradually add the flour mixture, beating well after each addition.
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7
Stir in the almonds.
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8
Divide the dough into 2 equal portions.
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9
On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
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10
Place the 2 logs 2 inches apart on the prepared baking sheet.
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11
Bake for 30-40 minutes until lightly browned.
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12
Set the baking sheet on a wire rack to cool for 10 minutes.
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13
Remove the logs from the baking sheet and place on a cutting board.
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14
Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
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15
Place the slices upright and 1/2 inch apart on the baking sheet.
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16
Bake for 20 minutes or until slightly dry.
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17
Remove the toasts from the baking sheet.
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18
Cool completely on the wire rack.
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19
Store in a tightly covered container.
