1. Heat oven to 350 degrees. Toast almonds on a baking sheet in oven until gold en brown about 10 minutes; let cool.
2. Dissolve the coffee powder in 2 Tablespoon hot water.
3. Combine flour, soda and salt. With a mixer at medium speed beat butter and s ugar until fluffy. Beat in cooled coffee, vanilla and eggs.
4. Reduce mixer speed to low and beat in flour mixture. With a wooden sppon, st ir in almonds and chocolate chips.
5. Drop by heaping teaspoonfuls onto ungreased baking sheets about 8 cm apart. Ba ke until edges start to brown, about 10 minutes.
Notes: Cook on baking sheets about 3 minutes before removing to racks.
Per Cookie: 95 calories 5g fat