1. Place the instant coffee, flour, baking powder, salt, both sugars, and the cinnamon in a food processor and process for 5 seconds.

2. Distribute the butter over the flour mixture, and process until the mixture resembles coarse meal, 10 seconds.

3. 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.

4. 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.

5. Preheat the oven to 300 degrees. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.

6. Cut the dough into 25 squares, and then cut each square in half diagonally to make triangles.

7. 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.

8. 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).

9. 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.