1/2 cup almonds
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 large egg white
1 teaspoon vanilla
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee
1 ounce unsweetened chocolate
1/2 teaspoon almond extract
Preheat oven to 325*F. Spread almonds on a baking sheet and bake for 12 to 14 minutes or until lightly toasted; set aside. Line a baking sheet with parchment paper or coat with nonstick cooking spray.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the eggs, egg whites, and vanilla. Add egg mixture to dry mixture and mix just until smooth. In a small bowl, combine cocoa, instant coffee powder and 4 teaspoons water.
Divide the dough in half. To one half add the cocoa mixture and the melted chocolate. To the other half add the almond extract and the almonds.
Place half of the almond dough on a well floured work surface. Pat into a 4×8 inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder, then roll back and forth until it creates a 14 inch log, about 1 1/2 inches thick. Repeat with the remaining dough halves.
Place the logs on the prepared baking sheet. Bake for 20 to 25 minutes or until firm to the touch. Transfer to a rack to cool. Reduce oven to 300*F. Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing.