| | CRUST |
| 1 | c | Toasted whole almonds |
| 1 | c | Sugar |
| 1 | tb | All purpose flour |
| 1 | ts | Instant coffee powder |
| 1 | lg | Egg white plus 1 tablespoon egg white |
| 2 | ts | Vanilla extract |
| | DARK CHOCOLATE FILLING |
| 5 | tb | Whipping cream |
| 2 | tb | Unsalted butter; (1/4 stick) |
| 1 | tb | Light corn syrup |
| 1 | tb | Instant coffee powder |
| 6 | oz | Bittersweet; (not unsweetened) or |
| | ; semisweet |
| | ; chocolate, chopped |
| | WHITE CHOCOLATE FILLING |
| 4 1/2 | tb | Whipping cream |
| 1 1/2 | tb | Light corn syrup |
| 1 | tb | Instant coffee powder |
| 12 | oz | Imported white chocolate; (such as Lindt), |
| | ; chopped |
| 1 1/2 | tb | Sour cream |
| 1 | tb | Unsalted butter; room temperature |
| 1 | | Whole toasted almonds |
