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1
Preheat oven to 350 degrees.
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2
Grease cookie sheet.
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3
Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted.
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4
In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl.
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5
In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
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6
In a large bowl, combine flour, baking powder and salt.
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7
Use your fingers to quickly cut in butter until mixture resembles coarse crumbs.
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8
Stir in remaining sugar and coffee-almond mixture.
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9
Add eggs and brewed espresso, stirring until dough comes together.
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10
On lightly-floured surface, knead dough 2 minutes until smooth.
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11
Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet.
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12
Bake 25 minutes, or until lightly browned.
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13
Remove from oven and cool on baking sheet.
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14
When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces.
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15
Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden.
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16
Cool on racks.
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17
Dip in melted chocolate, if desired, and let dry on wax paper.
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18
When chocolate is completely dried and hardened, store in tins up to 1 month.
