5      ounces        (1 cup) whole blanched almonds
   1 3/4  cups          unsifted unbleached flour
     1/2  cup           unsweetened cocoa powder (preferably Dutch
   1      teaspoon      baking soda
     1/4  teaspoon      salt
   2      teaspoons     instant espresso or coffee powder
   4      ounces        bittersweet or semisweet chocolate
   3      large         eggs
   1      teaspoon      vanilla extract
     1/2  teaspoon      almond extract
   1      cup           granulated sugar
Preheat oven to 350. Toast almonds in shallow pan for 12 minutes. Cool.
Reduce heat to 300 degrees. Adjust racks to divide oven in thirds. Line
two
cookie sheets with foil, shiny side up.
Sift flour,cocoa,baking soda, salt and espresso powder together. With
heavy
knife shred chocolate finely. Place chocolate in food processor with metal
blade. Add 1/2 cup of sifted ingredients and process for 20-30 secs till
chocolate is fine.
In large bowl of elec. mixer beat eggs and extracts just to mix. On low
speed add chocolate mixture, remaining sifted ingredients, and sugar. Beat
to mix. Will be very stiff. Stir in almonds.
Turn dough onto floured surface. Form mound. Cut in half. Flour each half
and form into sausage shape 12" long. Place sausage shape on baking sheet
diagonally.
Bake two sheets at a time for 50 mins., reversing sheets top to bottom and
front to back once to ensure even baking.
Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to
cutting board.With serrated knife, cut strips on sharp angle into cookies
1/2" wide.
Carefully place cookies, cut side up, on cookie sheets and bake again at
300 for 40 minutes, turning them upside down after 15 or 20 minutes, until
cookies are completely dry and crisp.
Turn off heat, open oven door and let them cool in oven. Store in airtight
cannisters.