Preheat oven to 350 degrees.
In medium size mixing bowl, combine:
3/4 C Dutch processed cocoa powder or extra dark cocoa powder
3 C powdered sugar
2 sticks of unsalted butter, softened
Add:
pinch of salt
2 3/4 C almond meal, toasted in a dry skillet until fragrant (Note: if you can't find almond meal, you can grind almonds in a food processor to make it yourself)
1 Tbsp pure vanilla extract
1 Tbsp instant espresso coffee (Cocopotamus likes Medaglio D'oro brand)
Spoon cookie dough onto greased cookie sheet. Bake for 11 minutes or until browned.
Cool on wire rack.
