INGREDIENTS

INSTRUCTIONS

Place the instant coffee, flour, baking powder, salt, both sugars,  and
the cinnamon in a food processor and process for 5 seconds.  Distribute
the butter over the flour mixture, and process until the  mixture
resembles coarse meal, 10 seconds. With the processor  running, pour
the brewed coffee and vanilla through the feed tube and  process just
until the mixture comes together, 45 seconds. Stop the  machine once
during the mixing to scrape the bowl with a rubber  spatula. Place the
dough between two pieces of plastic wrap, and roll  it out to form a
10-inch square that is 3/8 inch thick. Slide this  square onto a baking
sheet and refrigerate it for 45 minutes. Preheat  the oven to 300
degrees. Line several baking sheets with parchment  paper, or grease
them lightly with vegetable oil. Cut the dough into  25 squares, and
then cut each square in half diagonally to make  triangles. Using a
spatula, carefully transfer the triangles to the  prepared baking
sheets, leaving 1-1/2 inches between each cookie.  Bake the cookies
until they are lightly golden and firm to the touch,  25 to 30 minutes.
Transfer the cookies to a rack to cool. Meanwhile,  prepare the glaze:
Melt the chocolate in the top of a double boiler  placed over simmering
water. Place the almonds in a small bowl. When  the cookies have
cooled, dip the base of each triangle about 3/4 inch  deep into the
chocolate and then into the almonds. Set the cookies  aside on
parchment paper, waxed paper, or aluminum foil, and allow  them to set
for several hours (slide the paper onto baking sheets and  refrigerate
them to speed up the process). If you plan to snack on  them the first
day, place the cookies on a plate or simply leave them  on the baking
sheet. After that, layer the cookies in an air-tight  container, using
plastic wrap, parchment, or waxed paper between the  layers, and store
the container in the freezer for up to 2 weeks.  Bring the cookies to
room temperature before eating.  Recipe by: Rosie's Chocolate Packed
Jam Filled Cookie Book  Posted to EAT-L Digest  by Marie Smith
<craftee@SPRYNET.COM> on Dec  16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 50
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 50.5mg
Potassium: 51.9mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 1.8g
Protein: 1.5g