Directions

1. 1. Beat the whole egg and yolk, granulated sugar, vanilla sugar and salt in a large bowl with an electric mixer at high speed until creamy.
2. 2. Melt the chocolate in a double boiler over barely simmering water. Combine the instant coffee with the hot water, stir to dissolve. Mix the coffee into the chocolate.
3. 3. Beat the chocolate mixture into the batter. Mix in the almonds and baking powder to form a stiff dough, adding more almonds if needed.
4. 4. Divide the dough in half. Press the dough into two disks, wrap each in plastic wrap and refrigerate for 30 minutes.
5. 5. Preheat the oven to 350 degrees F. Butter three cookie sheets.
6. 6. Roll out each dough disk between sheets of waxed paper into an 8 by 5 inch rectangle. Cut into 2 1/2 by 3/4 inch strips. Place the cookies about one inch apart on the prepared cookie sheets.
7. 7. With mixer at medium speed, beat the egg white and salt in a small bowl until frothy. With mixer at high speed, gradually add the powdered sugar until stiff, glossy peaks form.
8. 8. Spread the glaze evenly over the tops of the cookies. Bake one sheet at a time for 10 to 12 minutes or until golden brown at the edges.