1 cup slivered blanched almonds, lightly toasted

1/2 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

2 teaspoons instant espresso or coffee powder

1/4 teaspoon salt

1 3 / 4cups all-purpose flour

8-ounce tub mascarpone cheese

3 tablespoons powdered sugar, divided

1 tablespoon cocoa powder

Preheat the oven to 350. Line 2 baking sheets with parchment paper.

In a food processor, pulse together the almonds and granulated sugar until finely ground but not reduced to a paste. Add the butter and vanilla, then pulse to incorporate. Add the espresso or coffee powder, salt and flour and pulse until a crumbly dough comes together.

Shape the dough into 1-inch balls and place on the prepared baking sheets. Using your finger, or the handle of a wooden spoon, press an indent into the top of each cookie. Bake for 10 to 12 minutes, or until golden and firm. Allow to cool on the baking sheet.

While the cookies cool, in a medium bowl stir together the mascarpone and 2 tablespoons of the powdered sugar. Transfer the mixture to a pastry bag or a zip-close plastic bag with the corner snipped off. Pipe a dollop of the filling into the indent of each cookie.

Sift the remaining tablespoon of powdered sugar with the cocoa powder. Sift over the tops of the cookies.