1. In a large mixing bowl, beat the softened butter together with the sugar and the vanilla extract. Beat for 2-3 minutes until smooth.
2. Next add the espresso powder, salt, and flour. Next, slowly add the flour ½ cup at a time until all the flour has been added. Mix at a low speed until the dough is crumbly, then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together in a ball.
3. Turn the dough out onto a piece of parchment paper. Divide the dough into two halves, press and shape into a log about 1 ½ inches thick and about 6-7 inches long. Tightly wrap the dough in plastic wrap and chill for at least 2 hours.
4. When ready to bake, preheat the oven to 375° F. Line a baking sheet with a silicone baking mat. Slice the dough into ¼ inch slices. Bake for 10 minutes or until the edges start to brown. Allow the cookies to cool for 10 minutes and then transfer to a wire rack to cool. If any of your cookies are misshaped, use the flat edge of a knife and press the edges towards the center of the cookies right when it comes out of the oven. Cool the cookie completely.

For the topping:

1. In a microwave-safe bowl, melt the chocolate in 15-second increments, stirring each time until the chocolate is melted and smooth. Dip half of the cookies in the chocolate and tap it against the side of the dish to remove excess chocolate.
2. Sprinkle with crushed almonds and place on a silicone baking mat and allow the chocolate to set. Refrigerate to allow the chocolate to harden quicker.