(1). In large bowl combine almonds, flour, confectioners’ sugar and coffee. Cut in butter and mix until well blended. Shape dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
(2). On lightly floured surface roll dough to about 1/4″ thickness. Cut using our shortbread cookie cutter. Place cookies 1″ apart on ungreased cookie sheet and sprinkle tops with granulated sugar.
(3). Bake 10-12 minutes in a preheated 350 degrees F (175 degrees C) oven or until edges are just firm. Cool cookies on wire rack.