Indulge in the rich flavors of chocolate and espresso with a delightful crunch of almonds in these delectable shortbread cookies.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 tsp espresso powder. 1 tsp vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup finely chopped almonds. 1/4 tsp salt. 1/2 cup semisweet chocolate chips.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Take 1 teaspoon of hot water and mix the espresso powder with it. Then, add it to the butter and sugar mixture along with the vanilla extract. Combine well. Add the all-purpose flour, cocoa powder, chopped almonds, and salt to a different bowl, and mix them together and whisk them together. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. The semisweet chocolate chips should be carefully mixed in. Make a log out of the dough and cover it with plastic wrap. Cool in the fridge for at least one to two hours until firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. The chilled dough log should be cut into rounds that are about 1/4-inch thick. Place the rounds on the baking sheet that has been prepared. For 12 to 15 minutes, or until the edges are just a little firm, bake in an oven that has already been heated. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 15 minutes