These shortbread treats are deeply coffee-flavored and bittersweet. You cut them into triangles and dip them first into dark Belgian chocolate and then into chopped toasted almonds.
2 tablespoons espresso powder
2 cups flour minus 2 tablespoons
1/8 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
2 sticks (1/2 pound) cold butter, cut into 1/2-inch pieces
1 tablespoon strongly brewed coffee
1/4 teaspoon vanilla
7 ounces dark chocolate
1-1/2 cups chopped, toasted almonds
In a food processor, mix espresso powder, flour, baking powder, salt, sugars, and cinnamon. Add butter and process until the mixture resembles coarse meal. With the processor running, pour coffee and vanilla through the feed tube and process until the mixture comes together. Roll dough out to 3/16-inch thickness. Form into a square. Place on an ungreased baking sheet, cover, and refrigerate until firm.
Heat oven to 300°. Mist cookie sheets with baking spray or cover with parchment paper. Cut dough into smaller squares; then cut square diagonally to form triangles. Arrange on baking sheets, with 1-1/2 inches between cookies. Bake until firm, about 25 minutes. Cool on racks.
When cookies are cool, melt chocolate. Dip base of each cookie into chocolate and then dip chocolate into almonds. Place cookies on parchment and let cool.