1. Mix the flour, with sugar, cocoa powder, espresso powder, baking powder and salt in a bowl. Add the butter and work it into the flour mixture with a fork, then add the eggs, espresso and vanilla extract and mix until you get a smooth (and sticky) dough. Add the almonds and chopped chocolate and fold in. Divide the dough into two portions, shape each into a thick log and wrap in plastic wrap. Place in the fridge for about 30-45 minutes.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment, then place the two dough logs on the baking sheet with enough space in between. Bake for about 23-25 minutes. Remove from the oven and then let cool for 10-15 minutes. Use a bread knife and cut the pre-baked logs into slices (about the thickness of your thumb) and place them back on the baking sheet – this time everything can sit very close together. Bake the cookies one more time for about 8-10 minutes. The cookies should be crisp but not dry. Take out of the oven and let cool down completely on a wire rack.