In a large bowl beat sugar and butter until well blended (I used my food processor to make this dough and it worked really well), add vanilla mix, then beat in eggs one at a time, beat until combined.
In a medium bowl whisk together flour, baking powder and coffee, then gradually stir into egg mixutre. Fold in chocolate chips and almonds. Batter will be quite sticky, so wrap in plastic and refrigerate for at least 30 minutes (I left mine in the fridge for 2 hours).
Remove from fridge and form into 4 logs, place on a parchment paper lined cookie sheet.
Bake for 35 minutes or until light brown in colour.
Remove from oven and let cool for 10 minutes. Reduce oven heat to 275° (135° celsius).
Cut the logs diagonally into 3/4 inch (2 centimeter) thick slices (or thinner if desired), lay on their side, on parchment paper lined cookie sheets. Bake for approximately 8-10 minutes or until dry. Cool completely before serving. Can be frozen, store covered. Enjoy!